Apricot-Ginger Stir-Fry

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1 cup quick-cooking raw brown rice

2 Tbs. vegetable oil

3 Tbs. shredded fresh ginger, or to taste

8 oz. sliced mushrooms

6 oz. teriyaki-seasoned seitan

2 Tbs. minced garlic, or to taste

8 oz. baby bok choy, rinsed and cored

5 or more fresh apricots, pitted and quartered

2 1/2 cups vegetable stock

2 tsp. sesame oil

3 Tbs. low-sodium soy sauce

1 Tbs. sugar, or to taste

2 Tbs. cornstarch

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