One of my favorite meal growing up was sweet and sour meatballs. My mom used a recipe from the original orange Betty Crocker (you know the one, your mom had it too.) I love adapting old recipes, so here’s my version.
I use seitan instead of meatballs, but you could easily substitute tofu. Feel free to add different veggies, but the pineapple is essential.
• 1 20 ounce can pineapple chunks, in juice
• 1 green bell pepper, diced in 1″ squares
• 1 red bell pepper, diced in 1″ squares
• 1 yellow bell pepper, diced in 1″ squares
• 1 yellow onion, diced large
• 8 ounces seitan, cubed
• 1/3 cup brown sugar
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 1/2 cup cold water mixed with 2 tbsp cornstarch
1. Heat a splash of oil over high heat in a wok or large sauté pan. Fry bell peppers, onions, and seitan briefly until seitan starts to brown, about 5 minutes. 2. Stir in pineapple with juice, brown sugar, rice vinegar, and ketchup. Heat until sugar dissolves and slowly stir in cornstarch slurry to thicken.
3. Serve with white or brown rice.