You can make your own sweet and sour sauce very easily. Tempeh is a meat substitute found in the cool section at Down To Earth.
Ingredients: 3 TBS peanut oil 1 package Tempeh, cut into bit sized 1 or 2 inch pieces 1/2 onion, chopped 1/2 red bell pepper, chopped handful of Chinese pea pods, trimmed 1/2 zucchini, sliced into bite sized pieces 1/2 cup wood ear fungus dried (Get these in Chinatown or at Oriental section. Reconstitute by soaking in warm water) 2/3 cup pineapple chunksIngredients For The Sauce: 1 cup veggie broth 3 TBS vinegar 3 TBS sugar 3 TBS catsup 1 pinch of chili flakes (to taste) 1 TBS light soy sauce 2 TBS cornstarch dissolved in 2 TBS cold waterDirections: - In a saucepan, heat the broth, vinegar, sugar, catsup, chili, and soy sauce, stirring until the sugar melts. Set aside.
- Reserve the cornstarch and water mix.
- In a wok or non-stick fry pan, heat 1 TBS oil. Saute the tempeh pieces until browned and starting to crisp. Remove and set aside.
- In the wok or non-stick pan, add the remaining oil. Stir fry onion until it begins to soften. Add bell pepper, pea pods, zucchini, and stir fry until they begin to get crispy tender.
- Add the soaked and drained wood ears, the pineapple, and finally the tempeh. Add the sweet and sour sauce. Let it start to boil.
- Add cornstarch/water little by little until the sauce thickens. Serve with rice.
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