The sweet and salty qualities of Szechwan are nicely balanced by serving it over brown rice or Quinoa. Quinoa is a grain found at health food stores.

Ingredients:

1/4 cup safflower oil

8 oz. package tempeh, cut into 1/4 inch strips

2 tbsp. white miso

1/4 cup water

2 tbsp. tamari or shoyu

2 tbsp. Mirin

2 tbsp. balsamic vinegar

2 tbsp. brown sugar

2 tsp. toasted sesame oil

1 bunch Swiss chard (about a pound)

Heat 2 tbsp. safflower oil in a 10-inch skillet. Place half the tempeh strips in the skillet and fry until both sides brown. Remote to paper towel and repeat with remaining tempeh.

In a small bowl, mix miso and water with a whisk until miso is dissolved. Add tamari, mirin, vinegar, syrup, and sesame oil to miso misk and whisk again. Lower heat on skillet and place tempeh in skillet, then pour sauce over the top.

Wash chard leaves carefully. Cut away thick stems, shake off excess water. Stack leaves and make vertical cuts, chopping into strips. Place chard on top of simmering tempeh. Cover skillet with a lid.

Heat until chard is bright green and only slightly wilted (don't overcook). Sauce should just thicken a bit. Remove and serve immediately.