This was a nice, basic stir fry that was good and acceptably tasty, but not overly delicious and with an obvious lack of depth of flavor.
With that said, though, I actually would make it again but would probably doctor it up a bit more with maybe a little bit of curry powder. And frankly, the way I douse on cayenne pepper on most of my meals anyway, I don't necessarily need the dish to have a ton of flavor. Actually, the less flavor in the dish the more I can actually taste the cayenne.
The seitan was "interesting." I've used their boil method but this dish was the first time I tried their oven method. I expected the seitan to be a little drier and meatier, but it was actually quite rubbery. That was, until I sauteed the crap out of it and gave it a nice brown crust. That helped decrease the rubberiness and increase the chewiness (in fact, the next night I took the leftover seitan, cubed it, sauteed the hell out of it in some garlic and oil and put in on pizza. It was just like "beef" jerky. Delicious!)
Cost: About $9-$10.
Difficulty: Moderate. This required 3 primary cooking dishes.
Modifications: Powdered instead of fresh ginger. Regular soy sauce instead of shoyu, which I couldn't find.
Cleanup: Not too bad, but not quick and easy.
This recipe is on page 200 of Veganomicon.
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