Mushroom, Broccoli and Tempeh Stir Fry in Garlic Brown Sauce

In recovery from the decadence of the last month and eager to use up some produce in the fridge, I made a stir fry with a more or less classic Chinese brown sauce that created a good vehicle for tempeh, another mystical ingredient I hadn't had much success cooking with to date.

1/2 c soy sauce, reduced sodium
1/2 c vegetable broth, Imagine No-Chicken broth is my favorite from a carton
1/3 c rice wine
1 T turbinado sugar
1/4 t white pepper
1 T sesame oil
2 T arrowroot powder
1/4 c water
1 1/2 T fresh, minced garlic
1 1/2 T fresh, minced ginger
1 8 oz. package of tempeh
6 oz. mushrooms
1 1/2 c broccoli (I used frozen florets in this trial, not a big flavor difference over the fresh and what I had on hand)
1/4 c sesame seeds
2 T canola oil

Combine soy sauce, vegetable broth, rice wine, sugar, pepper and sesame oil in a shallow bowl. Slice tempeh into 1/2 inch thick strips and add to bowl, allowing the tempeh to marinate while everything else is being prepared.

Toast the sesame seeds in a dry pan on the stove, stirring constantly to prevent burning. After about 5 minutes they start to brown and become fragrant. Remove from heat and set aside.

Mince garlic and ginger. Slice mushrooms and broccoli if using fresh.

Dissolve 2 tablespoons of arrowroot powder (or cornstarch) into 1/4 cup of water. Stir and set aside.

Heat 2 tablespoons of canola oil in a wok. Add garlic and ginger. Cook and stir for a few minutes until fragrant and then add mushrooms and broccoli. Cook and stir until mushrooms release their juices and start to brown. Add tempeh and soy sauce mixture. Reduce heat and simmer, stirring frequently, for about 5 more minutes or until tempeh is cooked through. Add arrowroot mixture and stir over low heat until sauce thickens, about 2 minutes.

Serve with rice and sprinkle with toasted sesame seeds.

Makes 5 servings.

--This will be a good sauce for tofu too.