Vegetarian Chop Suey

This recipe also works well with extra firm tofu that has been pressed and well-dried.

Serves 4.

Ingredients:

Vegetables and Tempeh:

• 2 Tbsp vegetable oil, divided use
• 1 c tempeh, sliced in half-inch squares
• 1 c carrots, peeled, sliced thinly
• 1 c celery, sliced
• 1 c onion, sliced
• 12 oz fresh bean sprouts

Sauce:

• 1 Tbsp vegetable oil
• 1/2 c onions, finely chopped
• 1 Tbsp freshly grated ginger
• 1 clove garlic, chopped
• 2 Tbsp soy sauce
• 3/4 c vegetable stock
• 1 Tbsp cornstarch
• pinch sugar (optional)
• 2 Tbsp water

Directions:

Vegetables and Tempeh:

1. In wok or deep, heavy pot, heat one tablespoon of the oil on medium low. Add tempeh squares in a single layer and fry until browned on both sides. Remove to a large bowl.
2. In same wok, turn the heat to medium high and add the second tablespoon of oil. Stir fry the carrots 2 minutes.
3. Add celery and onions; stir fry another 2 minutes. Remove all to the bowl with the tempeh.
4. To the wok, add the bean sprouts and stir fry 2 minutes, or until very hot. Add to bowl of stir fries.

Sauce:

1. In the same wok on medium low heat, pour in the tablespoon of oil; stir fry the chopped onions for 3 minutes.
2. Add garlic and ginger; stir fry another minute.
3. Add the soy sauce and the vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Combine the cornstarch and sugar with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.
5. Pour the veggies/tempeh back in the pot and coat with sauce. Serve as is or over soba noodles or rice.