TROPICAL TEMPEH STIR FRY
2 Tbs Olive oil (or sesame oil)
500 g Tempeh, cubed
1 Large Onion, chopped
1 Clove Garlic, crushed
1 Tbs Fresh ginger, grated
1 Large Carrot, sliced
1 Medium Red pepper, cut into rings
1 Medium Green pepper, cut into rings
1 Stick Celery
1 Cup Snow peas
1 Can Pineapple chunks
1 Tbs Soy sauce
In large skillet or wok, add sesame oil and fry tempeh cubes over medium heat. Add the chopped onion, crushed garlic, grated ginger, and fry until onions are soft.
Increase heat to high. Add the fresh vegetables and stir fry. Add the pineapple juice (from can). Cover and cook for 10 minutes. Add the pineapple pieces and soy sauce. Remove from heat. Cover and let sit for five minutes to thicken. Serve with rice.
Servings: 6
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