Hot/Cold, Tender/Crisp, Sweet/Sour

I hadn't realized how many contradictory terms punctuate my recipe files. But often the interplay of these flavors and textures turns ordinary ingredients into something noteworthy. Today, I decided to use up my last can of Vegetable Skallops and simmer them in a tasty sweet sour sauce.

SWEET SOUR SEITAN - Serves 3-4

1 can Worthington Vegetable Skallops, coarsely chopped
1 large can pineapple chunks with juice
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1/3 cup rice vinegar
1/3 cup date palm sugar (or sweetener of choice)
1/3 cup water
2 tbsp soy sauce
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp chinese five spice
2 tbsp arrowroot or cornstarch
1 tbsp sesame oil
3-4 cups cooked brown rice

Saute skallops and onion until onion is translucent. Add bell pepper and pineapple. Cook until they start to brown.Whisk vinegar, sugar, water, soy sauce, seasonings and arrowroot in small bowl. Add to vegetables. Cook until thickened, adding more water if needed. Stir in sesame oil. Serve over rice.