Tempeh Teriyaki

Description
Recipe courtesy of John "Wizard Baldour" Troy, master chef and menu planner at The Regulator Café in Hillsborough, NC
 * Source: Vegetarian Times, 12/90

Ingredients

 * ½ lbs snow peas
 * 1 large onion
 * 8 shiitake mushrooms
 * 1 large garlic clove
 * 3 tbsp canola oil (divided)
 * ½ cup homemade teriyaki sauce
 * ½ lbs tempeh
 * fresh ground pepper
 * 1 tbsp toasted sesame oil
 * 3 cups cooked brown basmati rice

Garnish

 * green onions
 * almond slices

Directions

 * 1) If using dried shiitakes, soak in water to refresh.
 * 2) Cut tempeh into thin slices.
 * 3) Cut onion in thin slivers.
 * 4) Mince garlic.
 * 5) Remove strings from snow peas, if necessary.
 * 6) Remove stems from shiitakes, and slice mushrooms thinly.
 * 7) Heat 2 tb canola oil in saucepan or wok, gradually raising heat to medium.
 * 8) Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden.
 * 9) Remove and drain on paper towel.
 * 10) Add 1 tb canola oil and sesame oil to pan; raise heat to medium-hot.
 * 11) Add snow peas,mushrooms, onions, and garlic; saute only until onions are translucent, not brown, and snow peas are bright green.
 * 12) Then add drained tempeh.
 * 13) While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle "dramatically" according to the author.
 * 14) Season with pepper.
 * 15) Serve over brown rice, garnishing with slivered green onions and almonds if desired.

Nutritional information
Per serving: 528 calories; 20 g protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium, 0 cholesterol