Stir Fried Tempeh With Baby Bok Choy and Shiitakes
Servings: 4
Ingredients
INGREDIENTS
Tempeh
- 16 ounces tempeh diced
- 1/2 cup sake or rice wine
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic smashed with the flat side of a knife
- 1 tablespoon ginger minced
- 1 teaspoon Chinese five spice powder
Stir Fry
- 1/2 cup vegetable broth
- 2 tablespoons vegetarian oyster sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 3 cloves garlic thinly sliced
- 1 teaspoon red pepper flakes
- 6 oz shiitake mushrooms stemmed, large ones quartered
- 8 baby bok choy quartered lengthwise
- scallions thinly sliced for garnish
Instructions
- Prepare the tempeh. Combine all marinade ingredients in a 9x13” dish. Add the tempeh and coat thoroughly in the marinade. Keep covered in the fridge for 2 hours, stirring once.
- Prepare the stir fry. Whisk together vegetable broth, vegetarian oyster sauce, soy sauce and cornstarch in a small bowl. Set aside.
- Coat a large wok or pan with cooking spray over medium-high heat. Drain tempeh and discard garlic cloves. Stir fry tempeh for 7-10 minutes or until lightly browned. Move to a medium bowl and set aside.
- Heat peanut oil in the wok. Stir fry garlic slices and red pepper flakes for 30 seconds or until fragrant. Add mushrooms and stir-fry 1-2 minutes or until just tender. Add baby bok choy (in batches, if necessary) and stir fry another 2-3 minutes or until tender crisp. Return tempeh to the pan. Stir in broth and cornstarch mixture. Cook 1-2 minutes or until sauce thickens.
- Garnish with scallions and serve with rice.
Notes
Make sure you allow the tempeh to marinate for at least 2 hours.