Prep 15 mins
Cook 25 mins
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.
- 9.85 ml olive oil
- 453.59 g tempeh, cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 4.92 ml minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 226.79 g can sliced water chestnuts, drained and rinsed
- 5 scallions, trimmed and sliced diagonally
- 78.07 ml hoisin sauce
- 59.14 ml water
- fresh ground black pepper
- 354.88 ml 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.
This was good. We enjoyed all of the veggies. DH said we could have probably gotten away with just 8 oz of tempeh with the same proportion of vegetables. It needed more sauce, and unfortunately the recipe took all of the hoisin I had on had so I dashed with tamari. We served over brown rice.
Tried this out yesterday- cooked rice is veggie stock and doubled the ginger and garlic, but I'm surprised how many people like this- I found it to be rather bland.
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!