Assemble ingredients for this recipe.
Heat the black pepper, diced onion, chopped garlic cloves and ginger in a stir-fry pan with a small amount of water ( about 1 tbsp) over Medium-High, stirring as needed.
Meanwhile, cut the carrots into chunks and put them in a microwavable dish with a small amount of water. Cover the dish and microwave the carrots until soft ( 5-8 minutes). Mash them without draining the water and add the mixture to the stir-fry pan, reducing the heat to Medium. Continue cooking, stirring as needed.
Chop the broccoli and cauliflower into medium sized pieces. Microwave them in a covered dish with a small amount of water until tender, but not too soft ( about 5 minutes). Add them to the mixture in the pan; continue cooking, stirring as needed.
Chop the tempeh. Add it along with the tamari soy sauce to the mixture in the pan.
Continue cooking, partially covered, for about 5 minutes, stirring as needed.
Chop the mushrooms into medium sized pieces. Add the mushrooms and water chestnuts to the mixture in the pan. Continue cooking, partially covered, for about 5 minutes, stirring as needed.
Distribute the snow peas over the top of mixture.
Cook, partially covered, over medium heat for about 2 minutes longer, then it is ready to serve.