Lemongrass Tempeh Stir-Fry | Rouxbe Online Culinary School

Ingredients

• 1 small yellow onion, sliced
• 1/3 cup freshly minced lemongrass
• 1 to 2 tbsp minced garlic (about 3 to 5 cloves)
• 1 to 2 tbsp minced jalapeño chiles
• 1/3 cup vegetable stock**
• 1 tbsp Fish-Less Fish Sauce
• 1 tsp brown sugar
• 2 stalks celery, thinly sliced on the bias
• 1 sm green pepper, sliced into matchstick-like pieces*
• 1 can (8oz) water chestnuts, sliced*