From member Robin Hoy - a great way to incorporate a lot of your share. Can substitute the tempeh with chicken or fish/shrimp. Just adjust cooking time for your protein.

1 8-ounce block tempeh
1/4 cup oil (I used half peanut and half coconut)
2 large Anaheim? farm peppers, seeded and large chopped
1 medium or 2 small zucchini, 1/2 inch chunks
1/4 cup onion, chopped
1 shallot, sliced and large chop
1 small hot pepper, to taste, minced or chopped
1 medium-large tomato, chopped
1/4-1/3 cup low-sodium soy sauce (I used Bragg’s Amino Acids)
1/2 cup water
2-4 T brown sugar or coconut sugar
2 tablespoons rice vinegar or plain
1 tablespoon sesame oil
2-3 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 tablespoons corn starch
1/3-1/2 cup basil, rough chop
1/4 teaspoon ground turmeric
1/4 cup cold water
sesame seeds, scallions (optional)

Slice the tempeh into 1/8-1/4 inch matchsticks
Prepare all the vegetables and spices.
Heat skillet or electric frying pan to 340 deg.. and add 2 T. Oil
Brown the tempeh on all sides.
While tempeh is browning, in small bowl whisk water, soy sauce, sugar, turmeric, ginger, sesame oil and vinegar.
Remove the tempeh and set aside.
Add the remaining 2 T. Oil to the frying pan and add the garlic, cooking a minute or two, then removing to small saucepan.
Add the zucchini, pepper, onion and shallots to the frying pan and sauté until nearly tender at 340 deg., 5-10 minutes.
While vegetables are cooking, gradually whisk the cornstarch into the water and soy sauce mixture and add it to the garlic in the saucepan.
Cook the sauce mixture over medium heat, stirring until thickened slightly, about 5 minutes.
Add the tomatoes and basil to the frying pan and simmer a few minutes.
Return the tempeh to the frying pan and stir the sauce into the mixture to evenly coat.
Serve over brown rice and garnish with sesame seeds and scallions if desired.