Delicious Eats

Fresh Pineapple Noodle Stir-Fry

This is a fresh-tasting and slightly spicy Asian-fusion dish, with a touch of Hawaii, that’s very easy to make. A little bit sweet, a little bit spicy, chock-full of vegan “chicken,” mushrooms, greens, and fresh pineapple, it’s one of those dishes that you just don’t want to stop eating.

Ingredients

12 ounces semolina or gluten-free spaghetti


2 large portobello mushrooms, lightly rinsed and patted dry


1 teaspoon cold-pressed peanut oil or vegetable oil

12 ounces seitan cutlets, cut into strips or 3 cups reconstituted soy curls (2 1/4 cups dry)

2 cloves garlic, thinly sliced


1 tablespoon grated fresh ginger

3 cups fresh pineapple, cut into 1/2-inch chunks


2 tablespoons dark molasses


6 cups thinly sliced swiss chard, tough stems removed


1 cup vegetable broth


3 tablespoons soy sauce

2 tablespoons fresh lime juice


1 to 2 tablespoons Sriracha or other Asian hot sauce


2 tablespoons toasted sesame seeds

Directions

Cook the spaghetti in a large pot of boiling salted water until just tender, about 10 minutes. Drain and set aside.

Remove and discard the stems of the mushrooms. Scrape the dark-brown gills from the insides of the caps with the edge of a teaspoon. Halve the mushroom caps and cut them into 1/4-inch thick slices. Set aside.

Heat the oil over high heat in a large nonstick skillet or wok. Add the seitan or soy curls and stir-fry briefly to brown. Add the garlic and ginger and stir-fry for another minute. Scrape the mixture into a large dish.

Add the pineapple chunks and molasses to the same skillet and stir-fry quickly over high heat until most of the molasses and juice are absorbed. Scrape the pineapple on top of the seitan or soy curls. Add the sliced mushrooms and chard to the same skillet and stir-fry until wilted. Add the drained spaghetti.

In a bowl, mix together the broth, soy sauce, lime juice, and hot sauce, to taste. Quickly add the mixture to the skillet. Toss everything together quickly and continue cooking to allow the spaghetti to absorb most of the liquid. Add the pineapple mixture and mix gently and evenly. Serve hot, on a large platter, with a sprinkle of toasted sesame seeds on top.

From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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