Recipes > Stir-Fried Vegetables & Tempeh
- Serves: 2 to 4
- Active Time: 35 mins
- Total Time: 40 mins
- Views: 31,877
- Success Rating: 33% (?)
Steps
Step 1: Preparing the Tempeh
- 2 cloves garlic
- 1 - 2 inch piece of ginger
- 1/4 cup tamari or soy sauce
- 1 (1 - inch) pieces of kombu* (optional)
- 3 cups water
- 1-8 oz package of tempeh
Method
To start, slice the garlic and thinly slice about 8 pieces of ginger.
In a large pot, combine the tamari, garlic, ginger, kombu (if using) and water and bring to a simmer.
*Note: kombu is a sea vegetable. It can be found in most health food stores or Asian markets.
To prepare the tempeh, cut into smaller bite-sized pieces. Add the tempeh to the pot and continue to gently simmer for at least 1 hour.
Once the tempeh is ready, drain onto a tray lined with a cooling rack—or something that will allow the tempeh to dry as it cools.
Step 2: Preparing Your Mise en Place
- 1 cup carrots
- 1 cup onions
- 1 cup snap peas
- 1 cup shiitake mushrooms
- 1/2 cup green onions
- 1 1/2 tsp garlic (about 2 cloves)
- 1 1/2 tsp fresh ginger (about 1/2" - inch piece)
Method
To prepare your mise en place, slice the onions. Slice the mushrooms into 1/4" -inch thick slices. Peel and slice the carrots on the bias. Trim the stem end off of the snap peas and remove the string, if desired. Thinly slice the green onions on the bias. Mince the garlic and ginger. Set aside.
Step 3: Preparing the Sauce
- 3 tbsp mushroom flavored oyster sauce*
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1/4 tsp sugar
- 1 tsp sambal oelek
Method
To prepare the sauce, simply mix the ingredients together and set aside.
*Note: Mushroom flavored oyster sauce is typically plant-based or vegan-friendly, but be sure to check the label.
Step 4: Stir-Frying the Dish
- 1 to 2 tbsp peanut or grapeseed oil
- 1/4 cup nuts (optional)
Method
To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry according to the basic steps in the lesson. Keep in mind that vegetables should be added in the correct order so that they are all done at the same time.
Stir-fry tempeh – remove. Stir-fry the onions — mushrooms — carrots — snap peas — add garlic & ginger — return tempeh to wok — add sauce — finish with green onions. Feel free to add a touch more oil during the stir-frying process, if needed. If desired, add 1/4 cup chopped peanuts, cashews or almonds. Serve immediately.
12 Comments
-
This is a lovely stir-fry, a firm favourite in our house. 100% thumbs up. -
Hi - what is a good substitute for the mushroom flavored 'oyster sauce'? Unable to find a vegan one in town. Thanks! -
Hi Rhonda. You can order it online but you can also just skip it. If you leave it out, you can add a tiny bit more sesame oil and tamari. Another option is to add a TB of liquid aminos, either coconut or Brag's, as a replacement. The umami nature of liquid aminos can mimic the mushroom flavored oyster sauce. Enjoy. Lauren -
hi there, This is a divine recipe. The stir fry was delish .The only thing it was way too salty for me. how can i reduce the salt? -
Hi Vineeta. Glad to hear that you enjoyed this. To reduce salt you can either reduce the amount of tamari/ soy sauce in the poaching liquid (step 1) or you can cut back on the soy sauce in the sauce (step 3). Generally if you want to reduce saltiness you can look at a recipe and notice where there is salt. Tamari, miso, soy sauce, sea salt, Umeboshi, olives, sauerkraut and capers are all salty ingredients that you can look for when wanting to dial back salt a bit. Lauren
-
This is a great recipe. A perfect sauce for stir- fries ! The oyster sauce adds lots of umami flavor to this recipe. -
Being plant based and trying to cook without oil. Is there an effective way to cook in the wok without using oil? If so, how do you achieve the caramelized texture on the food? -
Hi Spencer, Though it is a bit more challenging, you can follow the same procedure as a no-oil sauté but apply it to a stir-fry. Just remember to have some liquid on hand to deglaze quickly if needed. It will take practice and a watchful eye, but I believe in you! Cheers, Sandy -
I appreciated the clarity of this recipe and the specificity of the steps. I followed them to a ‘T’ and found I made a very nice meal. This ‘stir fry’ technic is much different from my previous habits of emptying bits from the fridge into a wok. The mis en place and preparing (blanching) has really upped my cooking game. It’s ruining my lazy cooking habits. -
Rouxbe Staff
Hi Jane: thanks for writing. The mise en place is the game changer in any kitchen, it sets the tone for an organized and fun experience. Thanks so much for writing, keep us apprised of any other cooking adventures. Cheers, Char -
In a recipe like this should I be blanching the carrots? They seem like a much harder vegetable than the rest. -
Rouxbe Staff
Hi Samantha—thanks for writing. Blanching the carrots will give you a more tender bite, and it certainly works. Enjoy! Char
Details