Instructions: Heat 1 teaspoon of oil in a wok at high heat. Fry cabbage and celery 45 seconds, then remove from wok. Heat 1 teaspoon of oil. Fry carrots 1 minute, then remove from wok.

Reduce wok heat to medium-high. Heat 2 teaspoons of oil. Fry kale until tender, then remove from wok.

Heat 2 teaspoons oil in wok. Add ginger and garlic, fry for a few seconds, then add onion and tempeh. Cook for 1-1/2 minutes, or until tempeh starts to brown.

Return all ingredients to wok and heat. Add sauce and mix well.

Serve over rice.

Makes two servings.

Note:
If you wish, you can make this hotter by frying small, whole dried chilis in the oil before adding the garlic and ginger. You could also use more chili paste.

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