Szechwan Tempeh over Rice

From One-Dish Vegetarian Meals by Robin Robertson.

I made a few substitutions with this one using things I found in my fridge and it turned out great. Tofu instead of tempeh, and added in cauliflower and sugar snap peas.  I like a recipe that is flexible enough to be made last minute with ingredients on hand.

1 T safflower oil
1 pound poached tempeh, cut into 1/2-in-wide slices
1 carrot, cut diagonally into 1/4-in pieces
1 green bell pepper, cut into 1-in pieces
1 garlic clove, minced
2 t minced fresh ginger
2 scallions, minced
1/4 t red pepper flakes
2 T dry sherry
2 T tamari
1/2 c vegetable stock or water
1 T cornstarch dissolved in 2 T water
4 to 5 c hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and stir-fry until golden, about 5 minutes. Add the carrot and bell pepper and stir-fry for 2 minutes, or until slightly softened. Stir in the garlic, ginger, scallions, and red pepper flakes and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock. Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.