This is a great starter recipe. There’s too much maple syrup though. I would halve it. I also skipped on the chili oil and just added 1 tsp of chinese chili flakes to the stirfry sauce - would up this to 2 tsp next time. Use fresh garlic and ginger instead of powdered.
For the seitan, cook time is a decent amount longer than stated in the recipe. Don’t worry about overmixing the batter or overcooking the seitan - you want it to be toughish rather than soft, which is what extra kneading + cooking does.
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Round 2: can confirm halving the maple syrup was the right move. Used a combo of low sodium and regular soy sauce for the stirfry sauce. Would for sure recommend fennel powder in the seitan mix (if no fennel seeds available) as it enhances the flavor compared to last time. The amount of seitan you need is closer to 1 + 1/4 cup after I kept adding seitan into the mix by the tablespoon to make the dough less wet.
