Sweet and sour stir-fry
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1/3 cup cider vinegar
  • 1/3 cup brown sugar
  • 2 Tbsp reduced-sodium soy sauce
  • 1 Tbsp cornstarch
  • 1/4 tsp dried red pepper flakes
  • 2 tsp toasted sesame oil
  • 1 cup thinly sliced onion
  • 2 cups sliced mushrooms
  • 1 8-oz package of seitan, cut into strips
  • 1 red bel pepper, seeded and thinly sliced
  • 1 medium zucchini, thinly sliced
  • 2 cups snow peas
  • 8 cups cooked basmati or jasmine rice
  1. Combine first seven ingredients in a small bowl, stir to mix, then set aside.
  2. In a large skillet or wok, heat sesame oil and add onion slices. Cook over high heat, stirring often, until onion begins to soften, about 3 minutes. Add mushroom and cook about 3 minutes.
  3. Add seitan strips to mushrooms along with bell pepper, zucchini, and snow peas. Cook over medium-hig heat, stirring constantly, until vegetables are just barely tender, about 3 minutes. Add reserved sauce mixture and cook, stirring constantly until sauce is clear and thickened, about 2 minutes. Serve over cooked rice.