(recipe from christinacooks.com)
Olive oil
5-6 thin slices fresh ginger, cut into fine matchsticks
2 cloves fresh garlic, thinly sliced
1 small leek, halved lengthwise, rinsed free of dirt, sliced thinly diagonally
soy sauce (to taste)
8-oz. package tempeh, cut into small cubes
1 cup frozen corn kernels
1 cup watercress, rinsed well, hand broken into bite-size pieces
Place a generous amount of oil in a skillet or wok along with ginger, garlic and leek, over medium heat. When the leek begins to sizzle, add a splash of soy sauce and sauté for 1-2 minutes. Stir in tempeh cubes, season lightly with soy sauce and stir fry for 3-4 minutes, allowing the tempeh to brown on the edges. Stir in corn, season to taste with soy sauce and stir fry until the corn is just heated through. Remove from heat and stir in watercress. Transfer to a serving platter and serve hot.
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