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
1 tbsp soy sauce
1/4 cup chinese rice wine
1 tbsp flour
1 onion (medium)
2 garlic cloves
1 1/2 tsp fresh ginger
1/2 red capsicum
1/2 broccoli (small florets)
1 carrot (medium)
1 cup mushrooms
1 cup snow peas
2 tbsp oyster sauce
1/3 cup soy sauce
2 tbsp brown sugar
1/3 cup water
1 tsp sesame oil
Prep Ingredients: Slice the tempeh and capsicum. Finely slice the zucchini and carrot. Chop the onion, crush the garlic and finely grate the ginger.
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.