Hoisin-Braised Tempeh and Chinese Vegetables

Ingredients

• canola oil
  2 tsp
• tempeh

  cut into 1/2-inch cubes
  16 oz
• garlic

  minced
  1 clove
• minced fresh ginger
  1 tsp
• carrots

  thinly sliced diagonally
  2 large
• bok choy

  trimmed and sliced crosswise into 1-inch pieces
  1 head
• -oz. can sliced water chestnuts

  drained and rinsed
  1 8 unit
• scallions

  trimmed and sliced diagonally
  4 unit
• hoisin sauce
  1/3 cup
• water
  1/4 cup
• salt and freshly ground black pepper to taste
  1 unit
• snow Peas

  trimmed and halved diagonally
  1 1/2 cups