Monday, July 7, 2008

Mushroom and Tempeh Stir-Fry

I make a lot of stir-frys, which rarely show up on this blog. They're a great way to get a variety of veggies and protein into a simple meal, and require very little work, which lazy people like me appreciate. This is a good sample - crispy fried tempeh, zucchini and fresh mushrooms, and a sauce heavy on ginger and garlic. This was served over pearl couscous, mostly because couscous requires so little cooking time, and it's hot up here on the second floor.

Mushroom and Tempeh Stir-Fry
1 8 oz. package tempeh, cut in one-inch cubes
1 cup zucchini, coarsely chopped
1 cup white mushrooms, coarsely chopped
1 tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. tamari
1 tbsp. canola oil
1 tbsp. sesame oil

Stir-Fry Sauce
2/3 cup water
1 tbsp. cornstarch
1 tbsp. vegetable soup broth powder
1 tbsp. seasoned rice vinegar
1 tbsp. tamari soy sauce
1/2 tsp. red pepper flakes

1. In a large non-stick frying pan, fry the tempeh cubes in the combined sesame and canola oil until lightly browned on all sides, stirring occasionally. When the tempeh is browned, add a tbsp. of tamari soy sauce - the sauce will spatter and crackle in the oil, but will quickly be soaked up by the tempeh cubes. Continue frying for another minute or so until the tamari is incorporated into the tempeh cubes. Remove from heat, and place tempeh cubes in a separate bowl until later.

2. Combine the stir-fry sauce ingredients in a medium sized mixing bowl.

3. In the same frying pan, heat a little more sesame oil and canola oil over medium-high heat. When the oil is hot, add the ginger and garlic and fry for a minute or so. Add the zucchini and mushrooms, and stir-fry just until the vegetables begin to soften and release their moisture. Both of these veggies cook very quickly, so don't overdo it.

4. When the veggies begin to soften, add the fried tempeh and the contents of the stir-fry sauce mixture. Continue stirring over medium heat. The cornstarch in the sauce will thicken pretty quickly. As soon as the sauce develops a thick consistency, remove from heat. Serve immediately, or cover until your grain/pasta of choice is finished cooking. Serve the stir-fry over your grain or pasta, and finish with a sprinkling of toasted sesame seeds and hot pepper sauce.

1 comment:

Melike Sayman said...

Great one!! Thank you so much!! Just prepared and already eaten!!