Tempeh Vegetable Stir-Fry

Ingredients

• 1.5 cups broccoli florets 
• 1 cup carrots diagonally sliced ()
• 0.5 teaspoon cornstarch 
• 2 teaspoons sesame oil dark
• 4 teaspoons cooking sherry dry
• 2 cups bean sprouts fresh
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.5 cup green onions sliced (1-inch)
• 0.3 cup soya sauce low-sodium
• 0.5 cup bell pepper diced red
• 3 ounces shiitake mushroom caps thinly sliced
• 2 teaspoons sugar 
• 8 ounce tempeh cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 4 ingredients in a small bowl; set aside.
2. Heat oil in a large nonstick skillet or wok over medium-high heat until hot.
3. Add tempeh; stir-fry 3 minutes or until light brown.
4. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes.
5. Add mushrooms, ginger, and garlic; stir-fry 1 minute.
6. Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.
7. carbo rating: 16