Tempeh with Snow Peas

While flipping through my saved recipes, I came across this one from Pioneer Woman for Beef with Snow Peas.  I showed Joel and he said it looked good, but he wanted to do without the beef part, if possible.  I decided that tempeh might be just the right substitute.  The original recipe also calls for sherry, which I didn't have and wasn't about to go get for only 3 tablespoons.  I looked up substitutes online and came up with apple cider, instead.  The recipe I posted below reflects the changes that I have made.  For the original recipe, follow the link above.  This meal was so fast to put together, and so delicious to eat.  It is definitely a keeper in our house!

1/2 pound Tempeh, cut into very thin strips
1/4 cup Soy Sauce
1 1/2 tablespoons Apple Cider
1 tablespoon Brown Sugar
1 tablespoon Cornstarch
1 tablespoon Fresh Ginger, grated
4 ounces Fresh Snow Peas, ends trimmed
Handful of Scallions, sliced on the diagonal
1 1/2 tablespoon Sesame Oil
Crushed Red Pepper Flakes
White Rice, cooked according to package directions

In a bowl, mix together the soy sauce, cider, brown sugar, cornstarch, and ginger.  Add the sliced tempeh and toss to coat.  Heat the oil in a wok over high heat.  Add the snow peas and stir for about 1 minute.  Remove to a separate plate and set aside.  Allow the wok to get very hot again and add the tempeh.  When the tempeh has gotten golden brown and cooked all the way through, about 2-3 minutes, add the snow peas back into the wok.  Stir over high heat for about 30 more seconds, then remove from the heat.  Serve over cooked rice and sprinkle with red pepper flakes, if desired.