This dish can be made very quickly and is much tastier (and cheaper) than any take-away! I prefer to use separate pans for the sauce and vegetables, so the battered mock 'chicken' stays nice and crispy and a little bit chewy when it's all mixed together. To prepare in advance, just leave the cooked sauce and crispy mock 'chicken' and vegetables separate until the last minute.

1. Rinse the tinned gluten very well, with luke warm water, to remove as much brine as possible. Pat dry and then cut into bitesize pieces approx 1.5cm cubes.
2. Mix the Orgran or other egg substitute with 2 tbsp of water and beat the mixture well.
3. Toss the gluten pieces in the cornflour, then dip into the 'egg' mixture, then toss again in the cornflour so well coated.
4. Add the oil to a small pan and place on high heat. Once sizzling hot (add a breadcrumb to check temp) then add the gluten pieces and fry for 3 or 4 minutes until crispy. Remove and place on kitchen roll to drain the excess oil.
5. To make the sauce, add the garlic and ginger to a small pan with 1 tbsp of sesame oil. Fry gently for a couple of minutes then add all the remaining ingredients except the last tablespoon of cornflour. Bring to simmer for a couple of minutes.
6. Mix a tablespoon of cornflour with some water to make a smooth paste and add to the sauce pan, mixing well. Bring back to simmer then set aside.
7. Place a large wok on a high heat for a minute or two.
8. Add the peppers and onions and fry vigorously for a couple of minutes. Add the sauce and bring to simmer again. Then add the crispy mock chicken, stir well and serve immediately with steamed rice.