• 1 (8 oz) package tempeh
• 1 large onion, sliced in half moons
• 3 large garlic cloves, thinly sliced
• 1 large red bell pepper, cut in strips
• 1 (10 oz) package frozen broccoli florets
• 1 (8 oz) package mushrooms
• 2 stalks celery, cut on diagonal
• 2 carrots, cut on diagonal
• 2 stalks baby bok choy, sliced
• Grated frozen ginger
• low sodium soy sauce or tamari to taste

Chinese Brown Sauce (see recipe under 'sauces and condiments')

Open tempeh, cube and place in pot of water on stove. Bring to boil then lower heat to simmer for 10 minutes. (That removes any bitterness in the tempeh.)

Using a wok, heat a little veggie broth on high heat, and saute tempeh till brown. Add the onions, garlic, celery, carrots, and frozen broccoli florets for about 5 minutes. Keep turning. (Add more broth as needed to prevent burning.) Add the red pepper, mushrooms, and bok choy. Saute for another 2 minutes. I add some soy sauce, then take wedge of frozen ginger and grate over the stir fry. Add the Chinese brown sauce and let stir fry heat through.

Serve over brown rice or your favorite grain!! Enjoy!