Tempeh Teriyaki

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

mushrooms

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

Directions:

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.