Saute garlic, onion, and tempeh strips in olive oil in wok.
Add zucchini and broccoli, and stir fry.
Mix in soy milk and peanut butter thoroughly.
Then add the tomatoes and Chinese greens.
Stir fry until all ingredients are cooked.
Serve with brown rice or quinoa.

200 gram tempeh, cut into thumb-size strips
2 bunch Chinese greens such as bok choy, chopped roughly
2 cup of broccoli florets
1 zucchini (courgette), thinly sliced
2 tomatoes, diced
1 onion, diced
2 garlic cloves, crushed
1/4 cup soy milk
4 tablespoon crunchy peanut butter
extra virgin olive oil or cooking oil