we have some version of this for dinner at least once a week.
tonight is a stir-fry of tempeh with carrots, swiss chard, green peppers, and onion
first, prep veggies – slice carrots in coins, chop onion, cut pepper in strips, shred swiss chard. cut the tempeh in ~one-inch cubes
heat up ~ one tbsp of canola or whatever-you-have oil on a wok at medium heat
add carrots, and fry for 2-3 minutes while stirring
add ½-cup of water to wok and steam the carrots for five minutes or so
(add more oil if needed)
add tempeh cubes, fry for a few minutes
add onion and pepper
add swiss chard
add about enough soy sauce (I just shake the bottle a few times – if I had to guess, ~ one tbsp of soy sauce)
should look something like this
serve over a grain, or over pasta. here, over brown rice.