Tempeh Vegetable Stir-Fry

• 1/3 cup low-sodium soy sauce
• 4 teaspoons dry sherry
• 2 teaspoons sugar
• 1/2 teaspoon cornstarch
• 2 teaspoons dark sesame oil
• 1 (8-ounce) package tempeh, cut into 1/2-inch cubes
• 1 1/2 cups broccoli florets
• 1 cup (1/8-inch-thick) diagonally sliced carrot
• 1/2 cup diced red bell pepper
• 1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups fresh bean sprouts
• 1/2 cup (1-inch) sliced green onions

1. Combine first 4 ingredients in a small bowl; set aside.
2. Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 3 minutes or until light brown. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute.
3. Stir soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.
4. carbo rating: 16

soy sauce, sherry, sugar, cornstarch, dark sesame oil, broccoli florets, carrot, red bell pepper, shiitake mushroom, fresh ginger, garlic, fresh bean sprouts, green onions

Taken from www.myrecipes.com/recipe/tempeh-vegetable-stir-fry (may not work)