Again a quicky:
Cut bell peppers, mushrooms, eggplant and tempeh into strips.
Heat oil in a wok.
Add the vegetables one by one to the wok and stir-fry.
Add 2 tbsp soy sauce, 1/2 cup coconutmilk, 1 tsp mirin, coriander powder and cayenne pepper.
No. 14 – Veganmofo 2009