Ginger Tempeh Vegetable Stir Fry

Ginger Vegetable Tempeh Stir-Fry from Leslie Cerier

Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Copyright © 2013 Leslie Cerier. Photo by Tracey Eller.

Ginger Tempeh Vegetable Stir Fry
Author: 
Recipe type: Tempeh
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Frying tempeh in red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations.
Ingredients
  • 3 tablespoons organic red palm oil or extra-virgin coconut oil
  • 3 tablespoons grated ginger
  • 2 tablespoons tamari
  • 1 tablespoon mirin, water or wine
  • 1 cup chopped onions
  • 1 cup carrots, sliced into match sticks
  • 8 ounce soy tempeh, cut into ½ inch cubes
  • 2 cups sliced summer squash, in half moons
  • 2 cups coarsely chopped bok choy
Instructions
  1. Heat and melt the oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
  2. Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
  3. Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
  4. Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly. Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.

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