Hoisin-Braised Tempeh and Chinese Vegetables

Ingredients

• 2 teaspoons olive oil
• 16 ounces tempeh, cut into 1/2-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 2 large carrots, thinly sliced diagonally
• 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained and rinsed
• 5 scallions, trimmed and sliced diagonally
• 1/3 cup hoisin sauce
• 1/4 cup water
• salt
• fresh ground black pepper
• 1 1/2 cups snow peas, trimmed and halved diagonally

Directions

1. 1

   Heat the olive oil in large pot over medium-high heat.

2. 2

   Add tempeh and cook until browned, stirring often, about 5 minutes.

3. 3

   Add garlic and ginger.

4. 4

   Cook until fragrant, about 30 seconds.

5. 5

   Stir in remaining ingredients except the snow peas.

6. 6

   Reduce heat to low, cover and cook 15 minutes.

7. 7

   Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.

8. 8

   Remove and place on a serving platter, over rice if desired.

9. 9

   Enjoy!