To make the sauce, simply mix the ingredients together in a small bowl and set aside.

For the tempeh lettuce wrap, heat a wok or deep frying pan over a high heat and add the oils, followed by tempeh. Toss and fry the tempeh until it starts to turn golden on all sides.

Remove the tempeh from the wok or pan. In its place, add the red peppers and water chestnuts and cook for a minute or so.

Then add the garlic, ginger and green onions and let it cook for another 30 seconds, making sure you don’t burn the garlic otherwise it will overpower and ruin the dish.

Add the tempeh back to the wok or pan and add the sauce around the edges. Stir to coat the ingredients in the sauce. Let it all simmer for a couple of minutes until the liquid reduces and thickens.

To serve the wraps, scoop a bit of the tempeh mixture into a lettuce cup. If desired, top with some green onions and chopped coriander.

Andy’s Sugar Safe® Tips

An excellent raw, organic, soy-free, gluten-free, low glycemic substitute for oyster sauce is ‘Coconut Aminos’ by Coconut Secret. It is available to buy here.