PCC Southeast Asian Tempeh recipe | PCC Community Markets

Ingredients

• 3/4 pound tempeh, cut into bite-size pieces
• 3/4 cup PCC Steph's Sauce
• 1/4 pound carrots, shredded (about 3/4 cup)
• 1/4 bunch green onions, sliced
• 1/2 red bell pepper, cut into 1/2-inch pieces on the diagonal
• 1/2 green bell pepper, cut into 1/2-inch pieces on the diagonal
• 3 ounces snap peas, cut into 1/2-inch pieces on the diagonal
• 1 cup thinly shredded red cabbage
• 1/2 cup thinly shredded napa cabbage
• 1/4 bunch cilantro, chopped