Thai-Fry
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1 large		spanish onion, chopped roughly
2 large cloves	garlic
2 teaspoons	ground ginger (or use fresh)
1 cup		water
2 tablespoons	crunchy peanut butter
1 teaspoon	yeast extract or vegetable stock
3 tablespoons	shoyu (or some ungodly soy sauce)
1 lb		broccoli
4 oz		tempeh (I used organic okara and brown rice tempeh)
3/4 lb		mushrooms
1 yellow	pepper/capsicum, cut into slices
1 teaspoon	black pepper
1/2 cup		corn

In a large oiled wok add the water and bring to the boil. Add the onions
and garlic and cook till the onion is softened. Add the ginger, peanut
butter, stock and shoyu and continue stirring till the mixture thickens.
Add more water if it gets too thick or starts to burn. Add the stalks of
the broccoli and the tempeh, cut up into small squares. Now add the
mushrooms, the pepper and the black pepper and cook on a high heat whilst
stirring continuously. Finally add the corn.

Serve on a massive bed of brown rice.