Mushroom and Tempeh Stir Fry

1. In a large non-stick skillet over medium-high heat, heat 2 Tbsp oil. When oil is just smoking, add the mushrooms and red bell pepper. Cook until vegetables are tender and some charred spots appear, about 5 minutes. Add the scallions, ginger, and garlic and cook until just fragrant, about 30 seconds. Transfer to a plate and set aside.
2. Add remaining oil to pan. When it's beginning to smoke, crumble tempeh and add it to pan. Cook until tempeh begins to brown in places, about 5 minutes. Add oyster sauce and broth; stir. Return vegetables to skillet and stir to combine. Serve over cauliflower rice.

Recipe created by Joy Manning