Hoisin Braised Tempeh & Chinese Vegetables

2 tsp canola oil
16oz tempeh, cut into 1/2-inch cubes
1 clove garlic, minced
1 tsp minced fresh ginger
2 large carrots, thinly sliced diagonally
1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
1 8oz can sliced water chestnuts, drained and rinsed
4 scallions, trimmed and sliced diagonally
1/3 cup hoisin sauce
1/4 cup water
Salt and freshly ground black pepper to taste
1 1/2 cups snow peas, trimmed and halved diagonally

1) Heat oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds.
2) Stir in remaining ingredients except snow peas. Reduce heat to low, cover and cook 15 minutes.  Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.

Review: I cheated for this recipe.  I bought a bag of frozen mixed vegetables, that contained the snow peas, carrots and water chestnuts.  It had a few others, too.  I then only had to chop up the bok choy and scallions.  It was a lot easier.  I tossed the whole bag in and cooked for a few minutes.  The snow peas were a little mushier than the rest, but I never eat those anyway.