Moo Shu Seitan
[Vegan]

To Make the Pancakes:

1. Combine the flour and salt in a medium bowl. Add the water and stir using a fork. Knead lightly and set aside for 20 minutes.
2. Knead until smooth on floured surface and divide into 8 pieces. Roll each piece into a ball and flatten using your palm. Spread 1/2 teaspoon oil on one disk and top with another disk. Press together and roll into a 6-7 inch circle.
3. Preheat a skillet over medium heat and spray with oil. Cook one rolled disk for 20 seconds, covered with a lid. Flip and cook uncovered until puffy, another 30 seconds.
4. Remove from pan, separate the disk into 2 pieces and keep warm between kitchen towels. Repeat with the other 3 pairs.

To Make the Sauce:

1. Combine the vinegar, tamari, miso, sugar, sambal oelek, and black pepper, to taste, in a small bowl. Whisk well until smooth and set aside.

To Make the Seitan:

1. Combine the seitan, starch, ginger, and garlic in a shallow pan. Mix well using your hands to massage the seitan. Set aside.

To Make the Stir-fry:

1. Heat the oil in a large skillet or wok over high heat. Add the seitan and mushrooms and cook, stirring occasionally, until golden, about 4-5 minutes. Add the cabbage and scallions and cook until wilted, about 4 more minutes.
2. Stir in the sauce and cook until thickened, about 2 minutes. Season with salt and black pepper. Serve the stir-fry with the pancakes.