| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 322 | 8g | 1g | 50g |
| sugars | fibre | protein | salt |
| 25g | 2g | 21g | 0.8g |
Why I Love Chinese Vegetarian Sweet and Sour “Pork” Tenderloin
I’d like to introduce you to a delightful taste sensation I stumbled upon in my culinary adventures, the Vegetarian Sweet and Sour “Pork” Tenderloin. A Chinese original, this recipe is my vegetarian take on a classic, featuring seitan as a protein-packed substitute to simulate the texture of pork.
A Unique Twist on a Classic Dish
Now, you might wonder, why would a writer with a deep love for Japanese and Pacific Northwest ingredients be so drawn to a Chinese recipe? The answer lies in my fascination with Asian gastronomy and my constant quest to reinvent traditional dishes. This Vegetarian sweet and sour “pork” tenderloin has given me a unique opportunity to explore some of the flavors of my childhood in a new context.
The dish employs seitan, a wheat gluten often referred to as “wheat meat.” This ingredient
brings a meaty texture and rich, savory flavor that pairs impeccably well with the tangy sweetness of the sauce, perfectly mimicking the satisfying chew of pork.
Influence and Inspiration
The simplicity and adaptability of this vegetarian dish reminded me of Ken Hom’s Chinese cooking, a chef who has always served as an inspiration. His down-to-earth recipes, coupled with a profound understanding of flavors, motivated me to refine this recipe to perfection.
The combination of soy sauce, sweet bell peppers, tangy pineapple juice, and a hint of apple cider vinegar creates a symphony of flavors that will bring your taste buds on a journey. Each ingredient in the Vegetarian Sweet and Sour “Pork” Tenderloin recipe is carefully considered to contribute to this labyrinth of delightful tastes.
So give it a try, and you too might find yourself entranced by this remarkable twist on a Chinese classic, bringing the essence of Far East Asian cuisine to your home kitchen.
What You’ll Need
- 2 cups of seitan (wheat gluten)
- 3 tablespoons of soy sauce
- 3 tablespoons of vegetable oil
- 1 cup of onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup of white sugar
- 1/3 cup of apple cider vinegar
- 2/3 cup of pineapple juice
- 1/4 cup ketchup
- 1/2 teaspoon of salt
- 3 tablespoons of cornstarch
- 1/4 cup of water
- 1 cup of pineapple chunks
Method
Step One
At first, pour soy sauce over the seitan in a bowl and marinate for at least 30 minutes.
Step Two
In a large pan, heat the vegetable oil over medium heat. Then, add the seitan to the pan, and fry it until it becomes golden brown. Once that’s done, remove the seitan from pan and set it aside.
Step Three
Using the same pan, add the chopped onion and bell peppers. Cook it until they are soft but still crisp.
Step Four
Now, in a different bowl, mix together the sugar, apple cider vinegar, pineapple juice, ketchup, and salt. Stir these ingredients until the sugar completely dissolves.
Step Five
Pour this mixture over the onion and peppers in the pan, bringing it to simmer.
Step Six
In a small bowl, create a slurry by combining the cornstarch with 1/4 cup of water. Mix well to ensure there are no lumps.
Step Seven
Once the sauce is simmering, slowly pour in the cornstarch mixture while stirring continuously. Keep stirring until the sauce thickens.
Step Eight
Add fried seitan and pineapple chunks to the saucepan. Stir so that everything is coated in the sauce. Let it simmer for around 5 more minutes.
Step Nine
Finally, serve your vegetarian sweet and sour ‘pork’ tenderloin over rice and enjoy this delicious meal.
