Vegan Pickled Pepper and Tempeh Stir-Fry

This vegan stir-fry is packed with protein from tempeh and flavored with Mama Lil's Pickled Peppers. Serve over rice for a complete meal. 

Ingredients: 

• 8 oz tempeh, sliced 
• 2 tbsp soy sauce 
• 1 tbsp cornstarch 
• 1 tbsp olive oil 
• 1 onion, sliced 
• 2 bell peppers, sliced 
• 1 cup broccoli (optional)
• 1/2 cup Mama Lil's Pickled Peppers, chopped 
• 2 garlic cloves, minced 
• 1 tsp ginger, minced 
• Salt and pepper 
• Cooked rice, for serving 

Instructions: 

1. In a small bowl, whisk together the soy sauce and cornstarch. Add the sliced tempeh and toss to coat. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the tempeh and cook for 3-4 minutes, until browned on all sides. 
3. Add the onion and bell peppers to the skillet and cook for an additional 5 minutes. 
4. Stir in the Mama Lil's Pickled Peppers, garlic, ginger, salt, and pepper. Cook for another 2-3 minutes, until heated through. 
5. Serve the stir-fry over cooked rice.