I made this for for father's day! My dad is on the other side of the country, but I like to think that I would have made this for him, had he been here. He loves tropical places...white sand beaches and turquoise water (perfect for scuba diving :).
I used some of the seitan in this recipe that I made on my last post. It worked well and the flavor of the sweet and sour sauce compliment it, and the fresh pineapple helped.
The thing about stir frying is that it is essential to have everything cut and chopped into separate bowls, so all you have to do is heat the pan, add oil, and start pouring in vegetables. Starting with the onions, garlic and ginger. I usually put the longest to cook vegetables in first, and finish with the ones that don't take long or I want to keep crisp.
For this stir fry I cut up 1 onion, minced a garlic clove, grated some fresh ginger. Cooked that together in a large wok, then added 1 green pepper chopped, 1/2 pineapple peeled cored and chopped, 2 cups worth of sliced seitan, and a handful of cherry tomatoes. Served with brown rice and garnished with green onions.
Sweet & Sour Sauce
1/4 cup sugar
1/4 cup white vinegar
1/4 cup ketchup
2 tbsp tamari
2 tbsp maple syrup
1 tsp sea salt
2 tbsp cornstarch
Mix everything in a bowl, set aside until veggies are almost cooked. Pour and let thicken in the wok with veggies.
