Drain Seitan and thinly sliced each piece; place in a medium bowl.

 Combine banana pepper, ginger in food processor; pulse until finely chopped.  Add soy sauce, sugar, lime juice, red pepper flakes and sea salt; process until blended.

Pour mixture over Seitan; toss to coat.  Marinate about 25 minutes at room temperature.

In Wok heat oil, over medium heat. Add onion, red peppers and broccoli; 2-5 minutes.  Add seitan marinade and green onions; bring to a boil.  Cook and stir 3 minutes or until vegetables are crisp-tender and seitan is heated through.

 Add half of spinach and stir-fry until beginning to wilt.  Add remaining spinach; cook just until wilted. Stir is basil just before serving.  Serve over Brown rice; garnish with walnut.