Tempeh Sukiyaki With Broccoli & Cauliflower - cooking recipe

Ingredients

8 ounces tempeh, steamed 10 minutes, cut into thin strips
Marinade
3 tablespoons tamari
2 tablespoons mirin
1 tablespoon arrowroot
1 tablespoon Worcestershire sauce
1 teaspoon honey
Remaining ingredients
1 tablespoon fresh ginger, finely minced
1 green pepper, thinly sliced
1 large onion, cut in thin wedges
1 large carrot, cut into match sticks
1 cup celery, thinly sliced
1 cup broccoli floret
1 cup cauliflower, thinly sliced
1 cup vegetable stock
2 tablespoons oil
2 tablespoons oil (additional)
2 tablespoons tamari

Preparation

Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.
Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.
Drain tempeh, adding any left over marinade to the stock.
Heat wok or skillet add 2 tbsp oil.
Fry tempeh uintil browned remove to a bowl.
Heat pan add remaining 2 tbsp oil.
Stir fry onions& peppers for a few minutes add celery cook 2 minutes.
Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.
Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.
Serve with brown rice (the sauce will be thin).