GINGER PINEAPPLE TEMPEH
This is a creation of Chef Peter Merriman. The sauce can be used in any stir-fry or veggie entrée. It was served at the Governor’s mansion at the completion
of the HawaiiDiet Program in 1997.

1 ½ tsp. Garlic, chopped
1 ½ tsp. Ginger, minced
4 oz. tempeh, sliced
4 oz. carrot, sliced for stir-fry
4 oz. celery, sliced for stir-fry
4 oz. onion, chopped for stir-fry
1 oz. broccoli, cut up for stir-fry
½ can water chestnuts, sliced
2 oz. fresh pineapple, diced

Stir-fry sauce:
2 Tbsp. Hoisin sauce
2 Tbsp. sweet soy sauce
2 Tbsp. soy sauce
2 Tbsp. pineapple sauce or pureed pineapple
1 Tbsp. cornstarch

1. In a small bowl, mix first four stir-fry sauce ingredients, then add cornstarch and mix thoroughly, breaking up all lumps. Set aside.
2. Water-sauté the garlic, ginger and onion in a wok or skillet until light brown.
3. Add tempeh and cook until golden brown, adding water if necessary.
4. Add in carrots, celery and broccoli and cook until crispy-tender.
5. Add water chestnuts and stir-fry sauce and cook until it thickens.
6. Add pineapple chunks and serve immediately over warm rice.

Yield: 4 servings