recipe adapted from Christina Pirello's "Cooking the Whole Foods Way"
- 1/2 cup fresh orange juice
- dash soy sauce
- 1/4 cup water
- 2 tsps arrowroot or cornstarch
- 1 1/2 T freshly grated ginger
- dash of umeboshi vinegar
- 1 tsp brown rice syrup
- 2 T veggie broth
- 2 8 oz blocks tempeh
- 5 slices ginger, minced
- 2 garlic cloves, minced
- 1 large onion, sliced thin
- 2 carrots, sliced
- small broccoli, cut into florets
- small cauliflower, cut into florets
- 1 large red bell pepper, sliced
- 8 oz mushrooms
Combine orange juice, soy sauce, water, arrowroot or cornstarch, ginger, vinegar, and rice syrup in small bowl. Whisk well. Set aside.
Tempeh: cut each blocks in half, place in pot cover with water, bring to boil, then simmer for 15 minutes. Drain and cool. When cool, cube tempeh and brown in non stick skillet till lightly browned. Set aside.
in wok, heat a little veggie broth and stir fry onion, garlic and ginger for 2 minutes. Then add the carrots, broccoli, cauliflower, and browned tempeh. Add more broth so veggies won't stick. After a few minutes add the pepper and mushrooms, add the Chinese orange sauce, and heat thoroughly.
You can also add other veggies of your choosing!!