Vegan Kung Pao Tempeh | Australia

Ingredients

• 400ml Vegetable stock
• 275g Couscous
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 450g Tempeh, sliced in thin strips
• 1 tbsp Oil
• 2 Garlic cloves, minced
• 2 tsp Ginger, minced
• 1 tsp Ground Sichuan peppercorns, optional
• 2 tsp Chilli flakes, optional
• 2 Red capsicums, sliced in thin strips
• 3 Spring onions, thinly sliced
• 65g Peanuts, roasted, plus extra for garnish
• 2 tbsp Lee Kum Kee Vegetarian Stir-fry Sauce
• 2 tsp Lee Kum Kee Premium Dark Soy Sauce
• 60ml Water
• 2 tsp Maple syrup (or rice syrup)
• 2 tsp Corn starch
• 2 tbsp Rice vinegar