INGREDIENTS
1 bunch scallions
1 pound tempeh
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar

PREPARATION
Chop scallions, separating white and green parts. Slice tempeh into 1/2 inch pieces. Heat a wok or 12-inch heavy skillet over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Add tempeh to wok.  Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and serve over rice.

Adapted from Gourmet, May 2007.