1 cup light sesame oil
8 ounces tempeh -- 1 inch triangles
2 teaspoons toasted sesame oil
1 red onion -- thin half moon slices
1 pinch sea salt
1 carrot -- match stick pieces
2 stalks celery -- thinly sliced on the diagonal
1 bunch watercress -- rinse and coarsely diced
sweet mustard sauce
1 cup apple juice
2 tablespoons stone ground mustard
1 tablespoon brown rice syrup
2 teaspoons soy sauce
1 teaspoon kuzu -- dissolve
Heat and light sesame oil to cover the bottom of the skillet over medium heat. Add the tempeh and pan fry, turning to brown on both sides. Drain on paper towels.
Wipe out the skillet and heat the toasted sesame oil. Add the onions pinch of salt and sauté until limp about two minutes. Stir in the carrot and celery, season lightly with salt and sauté for 2-3 minutes. Finally, stir in the watercress, cover and turn off heat. Allow watercress to steam for two minutes. Stir well and arrange the vegetables on a serving platter.
Make the mustard sauce by combining the juice, mustard, rice syrup and soy sauce in the saucepan. Cook over low heat until just warmed through. Stir in the dissolve kuzu and cook, stirring until mixture thickens and clears, about three minutes. Remove from the heat and stir the tempeh into the sauce, spoon the tempeh and sauce over the vegetables.
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