Beyond
Chicken

"The meat industry's big public
relations problem is that vegetarians
are demonstrably healthier than
meat eaters."
Professor of Nutrition and Public Health,
New York University, Marion Nestle

Tempeh Stir-Fry

Ingredients

  • 250 gms tempeh
  • 3 tblsps extra virgin olive oil
  • 1 onion cut into half moons
  • 1 bunch bok choy quartered
  • 200 gms mushrooms diced
  • 1 head broccoli florets
  • 200 gms snow peas
  • 1 red chilli very finely sliced (optional)
  • 1 red capsicum diced
  • 2 carrots julienned
  • 2 garlic cloves crushed
  • 2 tsps ginger grated
  • 1 cup bean sprouts
  • 3 tblsps tamari (soy sauce)
  • 2 tblsps mirin
  • 1 tblsp rice wine vinegar
  • 1 tblsp cornflour

Method

  1. (Optional: Steam tempeh for 10 mins), dice into 4mm cubes
  2. Heat half the oil in a large pan or wok, add onions, garlic, ginger, chilli and stirfry for 3 mins.
  3. Add tempeh and tamari, cook for a further 3 or 4 mins. Set aside.
  4. Add rest of oil to wok, and over high heat stirfry the snow peas, capsicum, broccoli, mushrooms, bok choy and carrots for 3 mins.
  5. In a cup mix cornflour with vinegar and mirin, add to wok. Add tempeh mixture and bean sprouts.
  6. Heat through thoroughly and serve with brown rice.
  7. (Serves 4)