This healthy vegetarian stir fry is a quick and easy dinner option that is fresh, flavoursome and full of essential vitamins and minerals. Tempeh is a fermented soy product that is low in fat, and high in protein, iron, calcium, magnesium and vitamin B6. You can substitute the tempeh with tofu or even a meat of your choice, and it will still be a healthy meal.
Ingredients 1 block of tempeh cut into cubes
1 small red chilli chopped
2 tablespoons olive oil
1 inch knob of fresh ginger chopped finely
1 bunch coriander chopped (stems included but separate from leaves)
2 tablespoons tamari (or soy sauce if wheat okay)
2 tablespoons mirin seasoning
1 tablespoon hoisin
1 cup vegetable stock
Dash of white pepper
4 cups chopped vegetables (I use carrot, red capsicum, celery, zucchini, broccoli, bok choy and snow peas)
Method Fry the cubed tempeh in a hot wok or pan with half of the olive oil and tamari until browned. Remove from wok and leave aside or in oven on low to keep warm.
Add the remaining olive to the wok and gently fry the capsicum, chilli, ginger and white pepper for 2 minutes .
Add the tamari, hoisin, mirin, coriander stems, and vegetable stock and bring to a gentle boil.
Reduce to a simmer, add the vegetables and stir through the sauce, cook for just a few minutes then switch the wok off and leave to steam for a minute or two with the lid on (add some water to the sauce before adding the vegetables if you don't still have at least a cup of liquid in the wok).
Just before serving stir through the coriander leaves. Serve on a bed of perfect rice (I use basmati), top with the tempeh and garnish with the coriander leaves.
Simple to make and super healthy - enjoy!
Leave out the chilli or add extra depending on your tolerance for heat.
Tempeh, mirin and hoisin can be purchased from your local supermarket or health food store.