Stirfry Tempeh (for 2)
1/2 block tempeh (~200 gr)
3 tbl lime or lemon juice
3 tbl salt reduced soy sauce
1/2 bunch spring onions
1 largish green capsicum
150 gr green beans or snow peas
200 gr mushroom caps
1 cup mung bean sprouts
1 tbl coriander leaves, finely chopped (optional)
Cut the tempeh into thick matchstick shapes and marinate in the lime juice and soy sauce for 30 minutes.
Cut the vegetables into bite size pieces (not too small). Steam the beans for 5 minutes.
In some sesame oil, saute the spring onion for a few minutes. Add capsicum and mushrooms and stir fry for a few more minutes.
Add the tempeh with its marinade and the beans. Simmer and stir until the vegetables are just soft. Add the bean sprouts for a few minutes. Stir in the coriander just before serving on a bed of rice.