Most people who know me know I worked in a famous Asian restaurant for well over a year. I was very limited in my meal options there; I pretty much exclusively ate white rice and vegetable spring rolls. Every once in a while I would cook my own meals using the ingredients available to me. One meal I ate regularly was vegetables cooked in their sweet chili sauce (which they called sweetfire.) I was never able to add a vegan protein to it there, but recreating it at home gave me that option.
I used seitan I had dipped in a soy/flour mixture and fried, because the recipe from my work used deep-fried chicken bites. You could easily sub tofu or unbreaded seitan as well. This recipe is extremely quick and easy, especially if you use premade sauce and seitan. Perfect for busy work nights or long days with a teething toddler.
Ingredients:
• 12 ounces breaded seitan/tofu
• 1 large green bell pepper, diced
• 1 medium yellow onion, diced
• 8 ounces canned pineapple, juice drained-or fresh
• 2 tbsp neutral oil (canola, safflower, vegetable)
• 1 cup sweet chili sauce, bottled or homemade
Directions:
1. Heat a large pan or wok over high heat. Add oil to pan and toss in onions and green peppers. Cook 2-3 minutes.
2. Add seitan and pineapple and cook another 2-3 minutes until warm.
3. Add sauce and heat until entire mix is hot, another 2-3 minutes. Serve with rice or noodles.
Avocados and Ales 
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