Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.
- 2 teaspoons olive oil
- 16 ounces tempeh, cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained and rinsed
- 5 scallions, trimmed and sliced diagonally
- 1⁄3 cup hoisin sauce
- 1⁄4 cup water
- fresh ground black pepper
- 1 1⁄2 cups snow peas, trimmed and halved diagonally
- Heat the olive oil in large pot over medium-high heat.
- Add tempeh and cook until browned, stirring often, about 5 minutes.
- Add garlic and ginger.
- Cook until fragrant, about 30 seconds.
- Stir in remaining ingredients except the snow peas.
- Reduce heat to low, cover and cook 15 minutes.
- Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
- Remove and place on a serving platter, over rice if desired.
Loved this! So yummy and it's my first time eating or cooking with tempeh. Nice! I did add a pack of wild mushrooms and subbed napa cabbage for bok choy. Otherwise made as written. Easy, healthy and fast recipe for a weeknight. THANKS for sharing!
Hi, this will definitely go into the tofu/tempeh rotation. I made a few minor changes by doing this in a wok and adding some tamari soy sauce. My DH suggested also adding fish sauce. Finally, before it was finished, I crumbled and threw in 2 "bricks" of Chinese raman-style noodles to the pot with the snow peas. The next time, I will add the noodles with the rest of the ingredients, prior to the snow peas which got done a little too much due to needing more time for the noodles. Definitely a keeper. Thanks.
This is the first time I've worked with tempeh, though I may have had it at a vegetarian restaurant before. I am a huge fan of hoisin sauce, and I get a great brand in Chinatown. I substituted napa cabbage for the bok choy, just because it looked better than the bok choy did that day. My BF and I really liked this a lot. I served it over rice made with veggie broth. My only reservations would be with the leftovers, the tempeh didn't seem to hold up very well overnight, it crumbled like chopped meat! Well, if that doesn't bother you you'll still like this. I recommend it to anyone who likes or is trying hoisin sauce for the first time. Re the hoisin sauce, try a brand at your Chinese market, like Li Kum Kee, it's great!