(For all ingredients, please use organic versions if available)
2 pounds seitan, cubed
1½ cups pineapple juice
2 medium
green bell peppers
1 red bell pepper
1 large onion
½ cup natural sweetener
½ cup rice vinegar
¼ cup molasses or rice syrup
2 tablespoons canola oil
1 cup pineapple mango chunks
1 cup mung bean sprouts

Seitan
Batter
5 cups vital gluten flour
3 tablespoons
garlic powder
3 tablespoons
onion powder
2 tablespoons dried sweet basil
Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke
Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill
half of 12 quart pot

Directions (to make seitan):

1. Take a couple of blocks of seitan
2. Cut them into small strips
3. Take a little bit of oil and just put some in the pan to heat up
4. Add the seitan into the pan and let it brown
5. Take the browned seitan and put it into the little dish
6. Cut the onions into some strips
7. Add a drop more oil into the pan
8. Sauté the onions
9. To put some color take red pepper, de-seed it, and cut that into big chunks
10. Put it into the pan
11. Grab a green pepper, de-seed it, and cut that into big chunks
12. put it into the pan
13. Cut the top off of the pineapple, turn it over, cut the bottom off
14. Take a sharp knife and just go right down the sides
15. Cut into nice chunks
16. Throw into stir-fry
17. Cut a mango into cubes
18. Throw into stir-fry
19. Add the seitan
20. Take a few sprouts (mung bean sprouts, clover sprouts, chickpea sprouts, lentil sprouts)
21. Put a drop of water in
22. Put the top of the pan on and let that steam soft
23. Give that about 2, 3 minutes, just to let it steam
24. Put the sweet and sour sauce
25. Mix well
26. If you want to thicken the sauce a little faster and a little bit more and not have to sit there and wait until the sauce reduces down, you can take a bowl, take a little bit of cornstarch or arrowroot powder, add just the smallest amount of water to dissolve cornstarch
27. Take that cornstarch and pour it right in
28. Mix it all together
29. Take some rice and put it into the plate
30. Take our sweet and sour and just spoon this right onto our bed of rice
31. Ready to serve

Directions (to make sweet and sour sauce):

1. Add a little bit of rice syrup (to give it a little bit of extra thickness)
2. Add a teaspoon of the tamari
3. Add a tablespoon of the sugar
4. Put about the same amount of rice vinegar as you did with the rice syrup
5. Mix that all
6. Add a little bit of pineapple juice
7. Stir that up
8. Ready to use