Ingredients:

24-36 pieces baked seitan or fried seitan
1 (20 ounce) can unsweetened pineapple chunks, in juice
1 onion, cut into 8 wedges
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 garlic clove
1 teaspoon grated gingerroot
1/3 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon light soy sauce
2 tablespoons cornstarch, dissolved in
2 tablespoons cold water

Preparation:

Saute onion, garlic, and ginger.
When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce.
When all this starts to a boil, add the seitan and the dissolved cornstarch.
Cook over high heat until the sauce thickens and the seitan is heated through.
Serve over (brown) rice.

Yields 8 servings.

Ingredients:

12 ounces strips loin steak
2 portabella mushrooms
2 yellow bell peppers
1 head broccoli
1/3 cup soy sauce
1/4 cup sherry wine
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fresh cilantro, chopped (optional)

Preparation:

Discard excess fat from the steak and cut meat into thin, bite-sized strips.
Slice broccoli florets from the stalk. Cut into pieces, then peel the stalks and slice into thin rounds.
Cut and discard the stems from each mushroom, then thickly slice the caps.
Slice the peppers into thin strips.
In a small bowl, stir the soy sauce with the sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until the cornstarch is dissolved.
Coat a large frying pan or wok with vegetable oil and set over medium heat.
Add the steak and stir fry until it changes colour, 3 to 4 minutes.
Add the vegetables and stir the sauce.
Stir fry until the vegetables are tender crisp, 4 to 5 minutes.
Mix in the cilantro.
Serve over noodles or rice.

Yields 3 servings.