Tempeh Stir Fry
Serve with steamed white rice for an elegant dinner.

Ingredients:
1 package of tempeh
1 large head of broccoli cut into florets
8 oz. green edamame beans (shelled)
1 large carrot cut julienne style
1 yellow squash sliced
1 small can of bamboo shoots
1 small can of water chesnuts
1 cup vegetable broth
1 tablespoon fresh grated ginger
1 tablespoon minced garlic
1/4 cup soy sauce
3 tablespoons vegetable oil

Heat up the vegetable oil in a wok or large frying pan. Cut tempeh into bite size strips and add to pan along with ginger and garlic. Brown lightly. Add broccoli, edamame, bamboo shoots and carrots. Fry until vegetables are very lightly steamed. Add squash, water chesnuts, soy sauce and vegetable broth. Stir fry until squash is cooked but not too soft. Serve immediately over rice.