Treasures of the Earth
from: The Doctor

Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life.

SERVES 6

• 1 large white onion, diced
• 1 medium carrot, diced
• 1/4 cup dried wood ear mushrooms, rehydrated, diced
• 2 1/4 cups diced fresh mushrooms
• 1 medium zucchini, diced
• 1 (8 ounce) can water chestnuts, drained diced
• 1 red bell pepper, diced
• 6 ears baby corn
• 1/2 cup diced seitan
• 6 ounces seasoned baked tofu, diced
• 8 ounces pineapple chunks in juice
• 1/2 cup shiitake broth or vegetable broth
• 1/4 cup seasoned rice vinegar
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon cornstarch
• 1/2 teaspoon cayenne pepper

Slice the baby corn ears into 1/2 inch rounds.

Heat a well seasoned wok over med high and stir fry the onion and carrot for about 3 minutes then add the mushrooms and stir fry for 3 more.

Add the zucchinin, chestnuts and bell pepper. Stir fry for 3 more.

Now add your corn, seitan, tofu and pineapple. Stir only occasionally for 5 to 7 minutes. The carrot should be crisp tender.

Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed. Push vegetables to sides form a well. Add liquid to center of well. Stir constantly until thickened, then stir well to coat vegetables with sauce.