Start by preparing all your vegetables. This is the essence of stir-frying; everything moves quickly once the heat is on.
In a small bowl, mix soy sauce, sesame oil, and grated ginger. Set aside.
Heat olive or coconut oil in a wok or large skillet over medium-high heat. Once hot, add the tempeh cubes and fry until golden on all sides, about 5-7 minutes.
Add the minced garlic to the wok and sauté for about 30 seconds or until aromatic.
Introduce the julienned carrot, broccoli, and bell peppers. Keep the ingredients moving to avoid burning. Stir-fry for 4-6 minutes, or until the veggies are tender-crisp.
Pour the sauce mixture over the tempeh and vegetables, stirring to ensure everything is well coated. Let it simmer for another 2-3 minutes.
Serve immediately, garnished with toasted sesame seeds and spring onions.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Substitutions:
Pairing:
Tip: