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- 2 tsp. canola oil
- 16 oz. tempeh, cut into 1/2-inch cubes
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 8-oz. can sliced water chestnuts, drained and rinsed
- 4 scallions, trimmed and sliced diagonally
- 1/3 cup hoisin sauce
- 1/4 cup water
- salt and freshly ground black pepper to taste
- 1 1/2 cups snow Peas, trimmed and halved diagonally