2 Cups Broccoli Florets, cut into "fork friendly" pieces
1 each Red Bell Pepper, thinly sliced into 1" strips
1 Cup Snap or Snow Peas, trimmed
1/2 Cup Thinly sliced Red or Green Cabbage
1 Tbsp minced Ginger root (wash thoroughly)
2 Tbsp finely chopped Garlic (about 6 cloves)
2 Tbsp of water or cooking white wine or sherry
1 each 15 ounce block of Tempeh, cut into 1/3” cubes
Salt and pepper to taste
1/2 Cup of Edamame beans
1 each Green Onion, thinly Sliced
2 Tbsp toasted Sesame Seeds
2 Cups cooked Brown Rice
In a small bowl, mix together the Tapioca Flour, Coconut Amino Acids, Rice Wine Vinegar, Orange Zest, and Sesame Oil. Set aside.
In a large saute pan or wok, heat the 1 tbsp of the cooking oil over high heat until shimmering.
Add the broccoli and saute for a minute.
Add the Red Pepper, Snow Peas, Cabbage, and Ginger and saute for another 2-3 minutes, or until crisp-tender. Do not overcook as you will be rewarming the vegetables in the finishing sauce.
Add the garlic and saute for 30 seconds.
Turn off the heat and remove the vegetables from the pan.
Deglaze the pan with water or cooking wine. Add in the remaining oil and heat it up until shimmering.
Add the Tempeh cubes saute until brown (about 2-3 minutes).
Stir in the finishing sauce and let it cook for about 2 minutes; or until slightly thickened. Season with salt and pepper. Add in the edamame and the cooked vegetables and stir for about 30 seconds, or until hot.
Remove from heat. Top with peanuts and green onions. Serve over warm brown basmati rice, cauliflower rice, or your favorite whole grain.