Broccoli Sesame Stir-fry

You can get these seitan stir-fry strips all over the place for not too expensive where we live, but if you don't have them tofu would work very well here, though you might have to marinate it or increase the seasoning. I found some brown rice vermicelli and harvested some broccoli and anise-hyssop from my garden this weekend, and this is what came of it.

1 package beef-style seitan strips or 1 pack of extra firm tofu, chopped into triangles
1 package brown rice vermicelli, pre-soaked to package directions
3 cloves of garlic, chopped
a two inch piece of ginger, chopped
1/2 small red onion, sliced
1 carrot, julienned (about 1/2 cup)
about 2 cups broccoli florets
1 cup beet greens, sliced (or whatever greens you have)
1 tsp chili garlic paste
3 tbsp low-sodium tamari
3 tbsp seasoned rice vinegar
1 tbsp sugar
3 tbsp toasted sesame seeds
1 tbsp sesame oil
3 tbsp chopped fresh anise-hyssop or thai basil

Brown seitan with garlic and ginger, about three minutes. Add the remaining vegetables save the greens, toss a few spoonfuls of water in the pan, and cover until starting to soften and bright in colour, about 5 minutes. Remove lid and add all the remaining ingredients and the pre-soaked and rinsed noodles, save the anise-hyssop or thai basil and sesame oil. Cook five more minutes, add the herbs and oil, and serve. Add more water as you go if things look dry, or soy is it's too light tasting.