5 tablespoons soy sauce, divided
5 tablespoons sake, divided
1 teaspoon + 2 tablespoons sesame oil, divided
2 1/2 teaspoons cornstarch, divided
4 ounces tempeh, sliced thinly
5 shiitake mushrooms, sliced thinly
4 button mushrooms, sliced thinly
1/2 cup green onions, sliced thinly
3 cloves garlic, minced
1 tablespoon ginger, minced
1/2 medium Japanese eggplant, sliced into thin strips
1 cup snow peas
1/2 medium red bell pepper, sliced into thin strips
1/2 medium yellow bell pepper, sliced into thin strips
1 (14 ounce) can chop suey vegetables
salt and pepper, to taste
1/2 teaspoon sugar
3-4 tablespoons hoisin sauce
1 cup napa cabbage, chopped
1. Combine 2 tablespoons soy sauce, 2 tablespoons sake, 1 teaspoon sesame oil, and 2 teaspoons cornstarch in a small bowl. This is the marinade for the tempeh.
2. Add tempeh to a small sealable bag, pour in the marinade mixture, and chill in refrigerator for at least 1 hour. Add 1 tablespoon sesame oil to a medium sized frying pan. Heat on medium heat.
3. Add the mushrooms, green onions, garlic, ginger, eggplant, snow peas, bell peppers, chop suey vegetables, salt, and pepper to the pan. In a small bowl, combine 3 tablespoons soy sauce, 3 tablespoons sake, 1/2 teaspoon cornstarch, and 1/2 teaspoon sugar.
4. Add mixture to the vegetable pan with the hoisin sauce. Cook for about 10 minutes. While the vegetables are cooking, in small pan add the last 1 tablespoon sesame oil to the pan. Heat on medium heat and add the marinated tempeh. Brown on each side; about 5-10 minutes.
5. In the last several minutes of cooking, add the tempeh and napa cabbage to the pan with the vegetables. Cook for a few more minutes.
Serve with moo shu wrappers, tortillas, or homemade moo shu pancakes.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/08/moo-shu-tempeh.html