Tempeh San Choy Bow
Simple, nutritious and incredibly delicious - ok, this may sound like every recipe on here, but that doesn’t mean it’s not true. This dish is definitely one to try.
Recipe adapted from VegKit.com
25 min
Serves:
4
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ingredients
- 2 packs of our Organic Tempeh
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- 3 teaspoons finely chopped ginger
- 250g mushrooms, finely diced
- 1 carrot, finely diced
- 1 small tin water chestnuts, finely diced
- ½ baby sweet corn, sliced
- 1 spring onion, finely sliced
- 1 tablespoon coriander leaves, finely chopped
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon salt reduced soy sauce
- 1 tablespoon sweet chilli sauce
- 12 small iceberg lettuce leaves
- ¼ cup roasted peanuts
- 1 long red chilli, deseeded and finely sliced
instructions
- Heat the sesame oil in a wok or large frying pan over medium heat. Add garlic and ginger and cook for 1-2 minutes until soft.
- Crumble the organic tempeh into small pieces.
- Add the mushrooms, carrot, water chestnuts, corn and spring onion and cook for 10 minutes, stirring occasionally, or until vegetables are soft.
- Add coriander, kecap manis, soy sauce and sweet chilli sauce and stir through.
- Divide mixture between lettuce leaves, top with peanuts and chilli and serve.
instructions
- Heat the sesame oil in a wok or large frying pan over medium heat. Add garlic and ginger and cook for 1-2 minutes until soft.
- Crumble the organic tempeh into small pieces.
- Add the mushrooms, carrot, water chestnuts, corn and spring onion and cook for 10 minutes, stirring occasionally, or until vegetables are soft.
- Add coriander, kecap manis, soy sauce and sweet chilli sauce and stir through.
- Divide mixture between lettuce leaves, top with peanuts and chilli and serve.
make it with
Organic Tempeh
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