Szechwan Tempeh Over Rice

1 Tablespoon vegetable oil
8 oz. tempeh, cut into 1/2 –inch-wide slices
1 carrot, cut diagonally into ¼-inch slices
1 green bell pepper, cut into 1-inch squares
1 garlic clove, minced
2 teaspoons minced fresh ginger
2 scallions, trimmed and minced
¼ teaspoon hot red pepper flakes
2 Tablespoons dry sherry
2 Tablespoons tamari or other soy sauce
½ cup vegetable stock or water
1 tablespoon cornstarch, dissolved in 1 ½ tablespoons water
4 to 6 cups hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the tempeh and stir-fry until golden, about 2 minutes.

Add the carrot and bell pepper and stir-fry for 1 minute, or until slightly softened.

Stir in the garlic, ginger, scallions, and red pepper flakes, and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock or water.

Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.

Serves 4, Rice and Spice, pg. 24