Sweet and Sour Seitan and Vegetables
•1 1/2 tablespoons olive oil
•1 medium onion, chopped
•2 medium broccoli crowns, cut into bite-sized pieces
•2 medium red bell peppers, cut into 1-inch dice
•1 medium zucchini, halved lengthwise, and cut into 1/2-inch
•2 medium tomatoes, diced
•One 20-ounce can pineapple chunks in unsweetened juice,
drained, juice reserved
•1 pound seitan or Homemade Seitan, cut into strips
•Reserved pineapple juice
•2 tablespoons reduced-sodium soy sauce
•3 tablespoons rice vinegar or white wine vinegar
•2 tablespoons agave nectar or maple syrup
•2 tablespoons cornstarch
- Heat the oil in a stir-fry pan or wok. Add the onion and sauté
over medium-high heat, covered, until limp, about 3 to 4 minutes.
Add the bell peppers and zucchini and sauté, covered, another 5
minutes, stirring occasionally. Stir in the tomatoes, pineapple
chunks, and seitan.
- Combine the ingredients for the sauce in a small bowl and stir
until the cornstarch has dissolved. Pour the sauce into the skillet,
bring it to a simmer, and cook at a steady simmer for another 5
minutes. Taste, and if needed, adjust the sweet-sour balance with
more agave and/or vinegar.
- Serve at once over noodles or rice, topping each serving with a
small amount of peanuts or cashews, if desired.
Your question and comments are welcome