Gluten With Pineapple

1 kilo gluten, cut into cubes
1 can (No. 2 1/2) pineapple chunks, drained
2 small onions, sliced
2 cups red and green pepper, cut into square and stripes
2 cups celery, sliced
2 eggs, beaten
1/4 cup kalamansi juice
Salt to taste
1 teaspoon vetsin

Saute 1 tablespoon cornstarch, onion and gluten in oil until gluten is golden brown. Mix cornstarch in some of the pinaeapple juice, kalamansi juice and a little water.
Add to gluten and mix well. Remove from fire. Season with salt and vetsin. Put the pineapple and celery into a pan with hot oil and fry for 2 minutes. Add gluten, mix well and add beaten eggs. Cook 5 minutes longer. Garnish with pepper stripes and onion rings.