Asian Stir-Fry with Tempeh and Vegetables

  • 4 cloves garlic, minced
  • 3 t pepper
  • 1 package organic tempeh, diced
  • 3 large organic carrots, chopped
  • 2 leeks including greens, chopped
  • 1/2 c organic zucchini 2 c Swiss Chard, chopped
  • 2 c Kale, chopped
  • 2 c Bok Choy, chopped
  • 1/2 c organic tomato, diced
  • 1 c white button mushrooms, sliced
  • 3 T Wan’s Satay sauce
  • 1 T filtered water

In cured cast iron skillet, sautee garlic, add pepper, tempeh and carrots, followed by leeks.  Sauté until tender, then add zucchini, followed by chard, kale, bok choy, tomato and mushrooms. Stir together 3 T Wan’s satay sauce with  1 T filtered until blended. Pour mixture over sauté. Serve warm. Enjoy!