Treasures of the Earth

• 1 large white onion, diced
• 1 medium carrot, diced
• 14 cup dried wood ear mushrooms, rehydrated, diced
• 2 14 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
• 12 cup diced seitan or 12 cup chicken meat or 12 cup duck
• 6 ounces seasoned baked tofu, diced
• 8 ounces pineapple chunks in juice
• 12 cup shiitake broth or 12 cup vegetable broth
• 14 cup seasoned rice vinegar
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon cornstarch
• 12 teaspoon cayenne pepper

1. Slice the baby corn ears into 1/2 inch rounds.
2. 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.
3. Add the zucchinin, chestnuts and bell pepper.
4. Stir fry for 3 more.
5. Now add your corn, seitan, tofu and pineapple.
6. Stir only occasionally for 5 to 7 minutes.
7. The carrot should be crisp tender.
8. Now combine broth, vinegar, braggs, cornstarch and cayenne stir until thoroughly mixed.
9. Push vegetables to sides form a well.
10. Add liquid to center of well.
11. Stir constantly until thickened, then stir well to coat vegetables with sauce.

white onion, carrot, mushrooms, fresh mushrooms, zucchini, water chestnuts, red bell pepper, corn, seitan, pineapple, shiitake broth, rice vinegar, braggs, cornstarch, cayenne pepper

Taken from www.food.com/recipe/treasures-of-the-earth-200949 (may not work)