Hubby's fav take-away dish made into an easy home-made dinner.
Prep Time 15mins (+ 30mins marinade time) Cook Time 15mins Difficulty Easy Serves 4
1 block tempeh, sliced
1 tablespoon soy sauce
¼ cup chinese rice wine
1 x tbsp flour
1 medium onion, chopped
2 garlic cloves. crushed
1-2 tsp fresh ginger, finely grated
½ red capsicum, sliced
1 x zucchini, finely sliced
½ broccoli, small florets
1 x small-medium carrot, finely sliced
1 cup mushrooms
1 cup snow peas
2 x Tbsp oyster sauce
1/3 cup soy sauce
2 tbsp brown sugar
1/3 cup water
1 x tsp sesame oil
Place tempeh in a bowl and coat with soy sauce, rice wine vinegar and flour. Cover and refrigerate for 30 minutes, if time permits (or overnight).
Heat a wok over high heat. Add 2 teaspoons olive oil. Swirl to coat. Stir-fry a third of tempeh for 2 to 3 minutes or until slightly browned and crisped around the edges. Transfer to a bowl. Repeat with oil and remaining tempeh in 2 batches.
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened.
Add garlic and ginger. Stir-fry for 1 minute or until fragrant.
Add capsicum, broccoli, snow peas and mushrooms. Stir-fry for 2 minutes or until tender.
Return tempeh to wok. Add remaining sauces, sugar, water and oil.
Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice and steamed greens.
If mix remains too runny, thicken with flour or cornflour before serving.