This is a variation of one of my favorite recipes (“Slivered Seitan and Vegetable Stir-Fry”) in the China section of Fire & Spice by Robin Robertson. The recipe was completely tweaked to accommodate the ingredients in my fridge that I needed to use, but that just shows how versatile a dish like this can be. This recipe truly makes me feel like I’m eating at The Green Elephant, which is one of my absolute favorite restaurants--simply because of the wide array of delicious vegetarian Asian food. Always delicious.
1/3 cup water
3 tbsp rice vinegar
2 tbsp agave nectar (or any natural sweetener, such as light brown sugar)
1/4 cup shoyu (tamari or soy sauce)
1 1/2 tsp tomato paste
2 tbsp minced garlic
1 tbsp grated fresh ginger
2 tbsp hoison sauce
1 tsp cornstarch dissolved in 1 tbsp water
2 tbsp sesame oil (canola, safflower, or coconut oil are also good choices)
1 yellow onion, thinly sliced or minced
1 head broccoli, lightly steamed (to steam place a broccoli in a covered pan over medium heat with a small amount of water. Steam just a couple minutes and the broccoli will turn bright green)
2 carrots, sliced
1 (8 oz.) package of tempeh, cut into 1-inch slices
2 baby bok choy, sliced lengthwise and diced up if you choose
*I left out the spicy ingredient naturally cause I’m not a big fan, but if you want to spice it up add 1/2 tsp of hot red pepper flakes to the sauce.
*Mix up the veggies--try bell pepper, asparagus, kale, brussel sprouts...whatever you like and is in season! Or in your fridge : )
- In a small sauce pan, poach the tempeh in a pan of simmer water for 30 minutes. Pat the tempeh dry and set aside.
- In a saucepan, combine the water vinegar, agave, shoyu, tomato paste, garlic, ginger, and hoison sauce, and bring to a boil, stirring until well mixed.
- Reduce the heat to medium and simmer for about 10 minutes, stirring occasionally.
- Stir in the cornstarch mixture and simmer until the sauce is thickened and translucent. Set aside.
- In a large skillet or wok, heat the oil over medium heat. Add the onions and carrots and stir fry for a couple minutes.
- Add the broccoli and tempeh and stir-fry until crisp and tender, about 3-5 minutes.
- Add the sauce mixture and stir to coat the veggies.
- Add the bok choy and stir-fry for a couple more minutes, until the veggies are all coated and the bok choy is wilted.
Serve with brown rice. I used Jade Pearl Rice, which was a nice alternative to plain old brown rice.
Serves ~ 4