First, cut the tempeh into bite size pieces and place it into a medium sized container. Add the tamari sauce, sesame oil and sriracha and stir delicately until the pieces of tempeh are all well coated. Set that aside to marinate while you prep the rest of your ingredients.
When all your veggies are good and ready to go, heat a few tablespoons of avocado oil in a large frying pan or wok set over high heat. When hot, add the onion, mushrooms, celery and carrots and sprinkle with 1/4 tsp of salt. Saute until softened, fragrant and golden, about 3-4 minutes, then remove to a large plate.
Place the pan back over the heat source, add a little bit more oil if necessary and then add the tempeh along with its marinade. Cook for about 1 minute, until practically all the liquid has evaporated and the tempeh starts to caramelize, then add the mung beans, broccoli, zucchini, sugar snap peas and green onions, as well as another 1/4 tsp of salt. Stir well and continue cooking for another minute or so, until the newly added veggies have softened slightly.
Add the reserved veggies back into the pan and stir delicately to incorporate them.
Remove from heat, stir in an additional teaspoon of toasted sesame oil and allow to rest for a few minutes, to give the flavors a chance to mingle.
Garnish with a pinch of sesame seeds and crushed chili peppers, if desired.
Serve with a side of steamed brown basmati rice, or other grain of your choice.