Source: dLife

Ginger, Swiss chard, and tempeh stir fry.

Servings

1.0
1 each  cooking spray 2.0
2 cup  fresh chopped red onion 1.0
1 cup  fresh chopped celery 2.0
2 tsp  minced garlic 1.0
1 tsp  fresh ginger root 6.0
6 cup  chopped swiss chard 2.0
2 cup  red bell peppers, sliced 2.0
2 cup  low sodium vegetable broth 2.0
2 tbsp  cornstarch 4.0
4 tsp  low sodium soy sauce 0.5
0 1/2 tsp  chili paste 1.0
1 pinch  salt 1.0
1 pinch  black pepper 24.0
24 oz  Tempeh

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.