For those looking for a spicier twist on sweet and sour stirfries, you’ll love this sweet and hot ovo-lacto take! Made with seitan and pineapple, you’ll almost forget this isn’t real meat.
Seitan is a meat substitute made with spelt or wheat proteins, mixed into a dough with broth and seasonings, and cooked in stock until firm. It’s high protein, completely vegan, and if made with spelt it’s gluten-free! It’s about the only meat substitute I have been able to get my husband to eat, and he can hardly tell it’s not steak (which is a tall order for a professed carnivore).
- 200 grams (7 oz) high-protein shoyu seitan, cubed
- 2 cups chunked pineapple (canned is preferred, as the juice is needed)
- 1 cup pineapple juice
- 1 green bell pepper, sliced
- 1 tbsp sriracha sauce
- 1 tbsp sweet soy sauce
- 1 tsp sesame oil
- 1 tbsp corn starch
- 3 tbsp peanut oil
Mix sauces, oil, starch, and juice together and set aside. This will become your sweet and hot sauce. Drain and pat your seitan dry, then cut into 1-inch cubes.
Heat your wok over medium heat. Add peanut oil. Stir fry your seitan cubes until golden brown. Add pineapple and pepper and fry until peppers are done, about 5-7 minutes.
Lower the heat to medium-low. Mix the sauce well. Add your sauce to the wok and stir until thickened. Serve hot with rice.
It’s THAT easy. This is such a delicious recipe, and my husband loves it despite there being absolutely no meat in it! There’s very little preparation needed, very little you need to collect in terms of ingredients, and it cooks super fast. When I’ve had a long day and I don’t really feel like cooking, this recipe saves me. And it’ll save you too!
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