Description
A vegetarian stir fry full of fresh flavors.
Ingredients
Scale
For the sauce:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp mirin
- 1 tbsp grated ginger
- 3 garlic cloves, grated
- 1/2 tsp brown sugar
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp coconut aminos
- 1 tsp brown sugar
For the stir-fry:
- 2 packages tempeh
- 1 cup water
- 1/8 tsp salt
- 1 cup dried arame
- 1 tbsp lemon juice
- 1 lb carrots
- 1 medium white onion
- 2 garlic cloves, minced
- 1 medium bok choy
- 4–6 servings brown rice
- 3 tbsp neutral oil
- 3 tsp sesame oil
- 1/4 cup cilantro, chopped
Instructions
- Combine ingredients for the sauce. Whisk or blend and set aside.
- For tempeh, combine water with salt in a saucepan. Cut each block into 24 rectangles. Place in pot, cover, and bring to a boil. Reduce to a simmer for 10 minutes. Drain well and set aside.
- Place dried arame in a bowl and cover with cool water and 1 tablespoon of lemon juice. Let soak to reconstitute, then drain.
- Peel carrots and slice on the diagonal into ¼-inch rounds and place in a bowl. Cut the onion into half-moons and add to carrots along with 2 cloves of minced garlic. Thoroughly wash bok choy and slice into ribbons, setting aside in a separate bowl.
- Before you start stir-fry, begin to cook rice according to package directions.
- To start stir-fry, heat 1 tablespoon of neutral oil and 1 teaspoon sesame oil in a large skillet or wok. Add carrots, onions, and garlic and cook on medium-high stirring for 6-8 minutes, until carrots are tender-crisp.
- Add more oil if needed, push carrots to edge of pan and add bok choy to center. Sauté just until lightly wilted.
- Remove vegetables from the pan. Add 2 tablespoons of neutral oil and 2 tsp of sesame oil to the pan. Add tempeh and stir-fry until browned. With heat at medium, add sauce. As it comes to a bubble, add cooked vegetables and arame. Stir to combine. Serve with rice and top with cilantro.