Ingredients and Weight:
- Seitan: 1 pound
- Soy sauce: 1/4 cup
- Rice vinegar: 1/4 cup
- Brown sugar: 1/4 cup
- Pineapple chunks (canned or fresh): 1 cup
- Red bell pepper (sliced): 1 cup
- Green bell pepper (sliced): 1 cup
- Onion (sliced): 1 cup
- Sesame oil: 2 tablespoons
- Cornstarch: 1 tablespoon
- Water: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Cut the seitan into bite-sized pieces and marinate in the soy sauce and rice vinegar for at least 15 minutes.
- Combine the brown sugar, pineapple chunks, bell peppers, and onion in a bowl.
- Heat the sesame oil in a large wok or skillet over medium heat.
- Add the marinated seitan and cook until browned on all sides.
- Add the vegetable mixture and cook until softened, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water to form a slurry.
- Add the slurry to the wok and cook until the sauce has thickened.
- Serve immediately over rice or noodles.
Nutritional Information:
(Per serving)
- Calories: 350
- Protein: 20 grams
- Carbohydrates: 40 grams
- Fat: 15 grams
Dish Characteristics:
- Sweet, sour, and savory
- Colorful and vibrant
- Tender seitan with crunchy vegetables
- Perfect for a crowd
User Comments:
- "This dish was a hit with my guests! The seitan was so flavorful and the sauce was perfectly balanced."
- "I've never had sweet and sour before, but this dish was amazing. It was both sweet and savory, and the vegetables were cooked perfectly."
- "This dish was easy to make and it tasted even better than it looked. I'll definitely be making it again!"
Special Precautions and Tips:
- If you can't find seitan at your local supermarket, you can order it online or make your own.
- To make your own seitan, see this recipe: [Link to seitan recipe]
- To make this dish vegan, substitute the sesame oil for vegetable oil.
