To a bowl add 2/3 Cup all purpose flour, 1/3 Cup cornstarch, 1/4 teaspoon salt, 1/4 teaspoon granulated garlic. Mix all of this up.
Remove 1/4 Cup of the mixture and place into another bowl. To this bowl add three Tablespoons of water and mix. This is our wet mixture.
Place your seitan into the bowl with the dry mixture and coat the outside with dry mixture. Pat off the excess and add to the bowl with the wet mixture.
Coat the seitan with the wet batter then return the seitan to the dry mixture. Coat with the dry mixture and let sit for at least fifteen minutes.
Start with one Cup of vegetable stock, 1/4 Cup ketchup, 1/4 Cup dark brown sugar, one Tablespoon raw sugar, two Tablespoons soy sauce, two Tablespoons black vinegar, one Tablespoon pineapple juice and two Tablespoons crushed pineapple. Mix all of this together and set aside.
Make a thickening slurry with 1/2 Tablespoon of cornstarch and one Tablespoon water. Mix it up and set aside.
Cut up your veggies. I used 1/2 cup of each the following zucchini, onion, red bell pepper, green bell pepper and cabbage.
While the oil (I like peanut oil) for frying is heating up bring your sauce up to a simmer and add the onion and cabbage. Reduce the heat to low.
Working in batches fry the seitan until golden brown.
When the seitan is about half the way done add the bell pepper and zucchini to the sauce
When the seitan is almost finished check the thickness of your sauce. If it’s a little thin turn the heat up and add your thickening slurry and mix. After the cornstarch has thickened the sauce turn the heat back to low.
When the seitan is done frying add it to the sauce and toss to coat.