First, you will need some chunky TVP (texturized vegetable protein)
I altered this recipe from http://www.jewish-food.org/recipes/tvpswees.htm
Yield: 4 servings
* 1 cup TVP chunks
* 1 tablespoon ketchup
* 1 3/4 cups hot water
* 1 cup carrots – (1 large carrot), sliced
* 1 green pepper, large chop
* 1 cup water
* 20 ounces pineapple chunks, canned in juice
* 1/4 cup sugar
* 1/4 cup cider vinegar
* 2 tablespoons cornstarch
* 1/4 cup tamari (or soy sauce)
Combine first three. Simmer in a covered pan until tender, but not mushy. (20-30 minutes) I add a little soy sauce and more sugar in with the TVP when boiling, gives it more flavor.
Bring 1 cup water to a boil and add carrots and green pepper.
Cover, return to boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from pineapple. Bring the liquid to a boil, adding sugar and vinegar.
In a small bowl, combine rest.
Stir the cornstarch mixture into the hot liquid, the sauce will thicken and come to a boil almost at once.
After I drain the extra liquid from boiling the TVP, I pan fry the TVP to give it a crispier outside.
SAVE the leftover broth and add it to the veggie/pineapple broth.
Add the cooked TVP, the carrots and green peppers and pineapple to the sauce. Serve on rice or crisp chow mein noodles. This can be made ahead and reheated later and then served on rice or noodles.
Other ways you can make it:
This baby was non-traditional and included cleaning out the fridge:
Even the omni-monkey honestly declared that it was better than the veggie sweet and sour pork at the fancy restaurant in Hong Kong. Wow!