Sweet and sour sauce is surprisingly easy to make from scratch and adds a tangy kick to many different foods. Although this recipe is for a seitan dish, it can be substituted for tofu, tempeh, or even vegetables.
Sweet and Sour Sauce:
½ cup white vinegar
¼ cup sugar (I used coconut sugar, but you can use any kind)
3 tablespoons ketchup
2 teaspoons cornstarch or rice flour dissolved in 4 tablespoons of water.
Mix all ingredients. If the vinegar is too strong for you, dilute with water. This can be set aside and cooked later, or if you want to use this as a dipping sauce, lightly simmer over medium heat until the cornstarch thickens.
1 cup seitan (cut into small pieces)
1 head bok choy
½ cup baby corn, chopped
1 cup bean sprouts
oil for frying
In a large frying pan, heat a drop of oil and sauté seitan, bock choy, corn, and bean sprouts until golden brown. Pour the sweet and sour sauce into the pan and toss. The cornstarch will thicken the sauce and become a lovely high gloss red. Serve over steamed rice or noodles.