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.
carbo rating: 16
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