Simmer in a covered sauce pan for 10 minutes:
8 oz. tempeh, cut in half
1 cup vegetable stock
1 tablespoon tamari
1/4 teaspoon garlic powder
Drain, reserving the liquid for sauce. Dice the tempeh small.
Add to the tempeh liquid:
1/2 cup vegetable stock
2 Tablespoons tamari
1 tablespoon arrowroot
Roast in a dry skillet or in an oven at 350 degrees:
2 tablespoons sesame seeds
6 cups greens of choice (I have been using cabbage, but any of the greens are great in this)
1 tablespoon ginger, finely chopped
1 cup chopped onion
Heat wok or skillet and add:
2 tablespoons sesame oil
2 teaspoons dark sesame oil
When wok is hot, quickly brown the diced tempeh and remove.
Add to the pan:
1 tablespoon light sesame oil. Stir fry the onion and ginger 3 minutes, then add the greens (or cabbage) and cook about 5 minutes. Pour in the liquid, bring to a simmer, stir in the tempeh and sesame seeds. Serve art once with brown rice.