Sunday, November 17, 2013

Sarah's Sweet and Sour Seitan "Beef"

This recipe is a lot more simple that I had expected.  A definite must make if you are craving Chinese cuisine and don't want to make that mistake of ordering over priced, greasy and sodium driven take out.  At least, the majority of the take out places by me are like that.  Though, do not get me wrong, not every take out/deliver joint is bad.  I just prefer to know what is going in my body and you should too!

If you are gluten free, no worries!  You can either replace the seitan with tofu or just leave it out completely!  Honestly, just the sweet and sour vegetable is perfect for me!  And, I just adore the taste profile because it hits so many spectrums; the sweet, the spice, the sour.  Sign me up!

Sweet and Sour Seitan "Beef"

You can either make your own seitan or buy pre-made seitan at the market.  I always prefer to make my own because I tend to make it a bit crispy by cooking it in the oven a bit longer than you are "supposed" to. 


Ingredients (yields 2-4 servings)
1 package or this recipe for seitan
1 yellow or red bell pepper chopped
1 green bell pepper chopped
1 can chunk pineapple (save 3 tbsp juice for sauce)
1 tbsp minced ginger
1 garlic clove mined
1/4 c vegetable broth
2 tsp soy sauce
2 tsp sriracha
2 tbsp rice wine vinegar or apple cider vinegar
1 tbsp brown sugar or agave nectar
1 tbsp corn starch mixed with 1 tbsp water

Chop up your seitan into bite size pieces.  In a bowl, toss corn starch mixture with the seitan and set aside.
In a wok or saute pan, heat sesame oil or peanut oil and cook ginger and garlic for 2 minutes, add in bell peppers and continue to saute for about 4-5 minutes.   Add in vegetable broth, soy sauce, vinegar, sriracha, pineapple juice and agave nectar.  Stir continuously and toss in seitan.  Continue to stir until mixed and seitan is hot.  Serve with white rice.

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