This is an adaptation of a vegan, Asian-inflected noodle recipe I used to make--before I stopped eating noodles! Basically, it's stir-fried vegetables and tempeh with an Asian cashew (or peanut) sauce.
Equipment: Chopping board, chopping knife, large ceramic mixing bowl, wooden spoon, wooden fork, blender or food processor with chopping blade.
Ingredients: 1 cup cubed tempeh, 1 bunch of broccoli, 1 zucchini, 12 oz. of diced mushrooms, 1 cup frozen peas, 1 can water chestnuts, 1 tbsp. oil. Sauce: 1 cup cashews, 3 cloves chopped garlic, 4 tbsp. soy sauce, 3 tbsp. rice wine vinegar, 1 tbsp. sesame oil, 1 tbsp. chili paste.
Notes: Make the sauce ingredients together and process in blender or food processor; set aside. Add the oil to the wok or saucepan. Stir fry 1 broccoli bunch, 1 large zucchini, mushrooms and peas; onions--either green or yellow--are optional. Mix vegetables and sauce, and serve.
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