General T's Stir-Fry

Inspired by a crispy fresh stir-fry prepared by Gitana in Lima two
weeks ago, I decided to create my own stir-fry magic for lunch this
afternoon. While the Whole-Foods-purchased vegetables were still not
as tasty as their Peruvian counterparts, this colorful dish still
turned out delicious.

Ingredients:
1/4 eggplant
1/2 red pepper
1 carrot
1/2 head broccoli (plus stalk)
Handful shittake mushrooms
1/4 package Lightlife organic flax tempeh
1TB Simply Asia General Tso stir-fry sauce

Chop veggies. Cut tempeh into approximately 10 bite-size pieces. Boil
eggplant briefly to soften. Heat wok or large pan on Med-High with a
bit of water. Add veggies (incl. eggplant) and cover for a few minutes
until broccoli turns bright green and veggies begin to soften slightly
(but still remain crisp). Add tempeh. Drizzle everything with a touch
of olive oil. Flip tempeh until all sides brown slightly. Drizzle stir-
fry sauce and mix. Remove from heat and serve. Yields two generous
servings.

NB: we didn't use stir-fry sauce in Peru; just a touch of salt. I
considered doing that today but it tasted too bland. The veggies just
aren't as flavorful here as they are in Lima!