Feel free to substitute your favorite veggies for the ones in this recipe. Add veggies to the pan in the order of longest to shortest cook time.
1 8-ounce block Hearty
Vegan Tempeh, cut
into thin slices
1 medium red onion, sliced into slivers
1 cup small broccoli florets
1 large garlic clove, minced or pressed
1 red bell pepper, cored, seeded, and sliced into slivers
1 yellow bell pepper, cored, seeded, and sliced into slivers
3 Tablespoons oil
1/2 pound shitake
1/2 cup snow peas
1 cup mung bean sprouts
1/2 cup Teriyaki Sauce
Salt and pepper to taste
Scallions for garnish
1 Tablespoon toasted sesame oil
3 cups cooked brown rice
String the snow peas. Remove stems from shiitake mushrooms. Slice the caps very thinly. Set aside.
Place 2 tablespoons of oil in a saucepan. At medium heat, fry tempeh in batches until golden brown on both sides. Remove from pan and drain on a paper towel.
Add the remaining tablespoon of oil to the pan. On medium heat, add to the pan and sauté in the following order: onions for 2 minutes, broccoli, garlic, peppers, snow peas, mushrooms and mung beans, stirring after each addition. Sauté just until the onions are translucent and the snow peas are bright green. Do not overcook. Add the tempeh. Toss and stir while adding the teriyaki sauce. Add salt, pepper to taste and the toasted sesame oil
Serve over brown rice. Garnish with sliced scallions.
Makes 4-6 servings.