I recently had a craving for a classic Chinese dish – Beef and Broccoli Stir-Fry. Rusty once worked at a Chinese restaurant when he was a teenager in Tulsa and had made several of these familiar dishes, so he volunteered to try his hand at a vegan version of this classic Asian dish.

Makes 2-3 Servings

Ingredients:

• 2 Tbs vegetable oil
• 2-inch piece of ginger, sliced into slivers
• 3 cloves garlic, sliced thin
• 1 serrano or jalapeno, seeded and coarsely chopped
• 1 medium red onion, coarsely sliced
• 8 oz. tempeh, sliced into ¼-inch thick pieces
• 1 crown broccoli
• 2 Tbs soy sauce
• 1 Tbs rice wine vinegar
• 1 tsp flour
• 1 tsp Gravy Master
• ½ tsp sugar
• 1 tsp dashi

Preparation:

In a small bowl, prepare sauce by mixing soy sauce, rice wine vinegar, flour, Gravy Master, sugar, and dashi (can substitute 1 Tbs fish sauce). Set aside.

Separate broccoli florets from the stalks. Slice stalks thinly, set aside. Sauté onion, garlic, ginger and jalapeno in oil until onions are translucent Then add broccoli stalks and tempeh. Bring to a medium high heat and stir fry until tempeh begins to brown. Add sauce and stir until mixture is thick and bubbly (if sauce seems too thick, add 1-2 Tbs water to desired consistency). Then add broccoli florets and cook until broccoli is tender crisp.

Serve over rice. You can also provide additional toppings as desired, such as sesame seed, sriracha, limes and chopped scallions.