Instructions: 1. Heat a nonstick or well-seasoned wok over medium-high heat and quickly stir-fry onion and carrot about 3 minutes. Add wood ears and fresh mushrooms and stir-fry 3 minutes, then add zucchini, water chestnuts, and bell pepper and stir-fry another 3 minutes. Add corn, seitan, tofu, and pineapple, stirring occasionally, for 5 to 7 minutes, until carrot is crisp-tender. 2. In a small dish, combine broth, vinegar, soy sauce, cornstarch, and cayenne, stirring until thoroughly mixed. Push vegetables toward the sides of wok, forming a well. Add liquid to center of wok, stirring constantly until thickened, then stir well to coat vegetables with sauce.

Makes 6 servings.

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