Deep-Fried Seitan, Pineapple Sweet and Sour Sauce, Green Beans, Brown Rice

Dinner 3/13 by Amy and Juan



• Deep-Fried Seitan

• Pineapple Sweet and Sour Sauce

• Green Beans

• Brown Rice

Tonight was our first experiment with deep-frying seitan. We have gotten into the habit of making a lot of General Tso's Seitan, but since I've decided to stop blogging recipe repeats, it was time to get creative.

We used Authentic Chinese Cuisine by Bryanna Clark Grogan for the batter and sauce recipes. The batter was basically a slurry of powdered egg replacer, cornstarch, water, baking powder, salt and ginger. It crisped up nicely like tempura and has a gingery salty flavor. The sweet and sour sauce was made with some canned pineapple I got from a local store that sells mostly dinged up cans and out of date food for really cheap. We don't shop there often, but it's a great way to help eliminate things from the wastestream.

The green beans were made from local organic green beans that we canned over the summer. We tried a technique that Brian used where he cooked them in a dry cast iron pan so the liquid would cook out of them. Canned beans can be rather bloated, in my opinion. A little soy sauce helped add some flavor and color.