Source: dLife

Ginger, Swiss chard, and tempeh stir fry.

Servings

1 cooking spray
2 cup fresh chopped red onion , sliced
1 cup fresh chopped celery , sliced
2 tsp minced garlic
1 tsp fresh ginger root , minced
6 cup chopped swiss chard , or spinach
2 cup red bell peppers, sliced
2 cup low sodium vegetable broth
2 tbsp cornstarch
4 tsp low sodium soy sauce , divided
0.5 tsp chili paste , hot, less if desired
1 pinch salt
1 pinch black pepper
24 oz Tempeh , 3 packages, cut into halves

1 Heat a cooking spray coated wok over medium heat. Sauté onions, celery, garlic, and gingerroot for 1 to 2 minutes. Mix in Swiss chard and cook 1 to 2 minutes. Stir in bell peppers and sauté 2 to 3 minutes.
2 Whisk together broth, cornstarch, 2 teaspoons tamari, and chili paste; pour into wok and let boil, stirring continually until thick, about 1 minute. Sprinkle with salt and pepper.
3 Heat a cooking spray coated frying pan over medium heat. Coat tempeh with the rest of the tamari. Sauté tempeh over medium heat 2 to 3 minutes per side.
4 Lay tempeh on a serving dish and top with vegetable mixture.

Use shrimp or chicken in place of tempeh if desired.