Spicy Lemongrass And Tempeh - cooking recipe

Ingredients

1 stalk lemongrass
2 tbsp peanut oil
7 oz tempeh or firm tofu, cut into 1/2 inch-wide strips
1 small onion, thinly sliced
1 clove garlic, crushed
1 1/2 tbsp brown sugar
1/4-1/2 tsp cayenne pepper
10 oz snow peas
2 None kaffir lime leaves, finely shredded
1/2 None lemon, juiced
None None Steamed rice, to serve

Preparation

Trim lemongrass, keeping 3 inches of the thick white bottom portion. Remove and discard outer leaves and finely chop inner part. Set aside.
Heat 1 tbsp of the oil in a wok on medium heat. Cook the tempeh, turning with a slotted spoon, for 2 mins, until crisp. Drain on paper towels.
Add remaining 1 tbsp oil to wok. Stir-fry onion and garlic for 3 mins, until soft. Add lemongrass, sugar, cayenne pepper and 1/4 cup water and stir-fry for another 3 mins, until slightly caramelized.
Return tempeh to wok and add snow peas, lime leaves, lemon juice and 1/4 cup water. Stir-fry until coated with seasoning and snow peas are bright green and just tender.