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Sweet and Sour Terkettes

Sweet and Sour Terkettes Here is our first entry in the Terkettes challenge. Check our blog every Tuesday night for a new Terkettes recipe.

Serves 4.


  • 1 c Terkettes or seitan
  • 3 T cornstarch, divided use
  • 2 T cooking oil
  • 1 c celery, cut into 1/2 inch pieces
  • 1 c green bell pepper, cut into 1 inch pieces
  • 1 c onion, cut into wedges
  • 1 c canned pineapple chunks
  • 1 1/4 c water
  • 1/4 tsp salt
  • 3 Tbsp honey
  • 1/3 c apple cider vinegar
  • 1/4 c ketchup
  • 1/2 tsp soy sauce
  • 2 green onions, sliced thinly


  1. Place Terkettes in a bowl or bag containing 1 Tbsp of the cornstarch.
  2. Coat the Terkettes with cornstarch.
  3. Mix the other 2 Tbsp of cornstarch in 1/4 c of the water and set aside.
  4. Heat cooking oil in a wok or skillet over medium low and add Terkettes.
  5. Fry on all sides until golden brown.
  6. Remove and drain on a paper towel.
  7. In the remaining oil, saute the celery, bell pepper, and onion until almost tender; add pineapple and watch closely so it browns a bit, but does not burn.
  8. Remove the pan from the heat.
  9. In a saucepan, place the remaining 1 c of water, salt, honey, vinegar, ketchup and soy sauce.
  10. Heat to simmering and add the cornstarch slurry which you set aside.
  11. Stir vigorously until the sauce is smooth and thickened. Correct for seasonings.
  12. Pour over vegetables, add the drained Terkettes, and stir.
  13. Garnish with green onions.

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