Veggie and tempeh stir-fry with spicy garlic sauce

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The actual contents of this stir-fry don't matter much. I knew I wanted to use the bok choy from CSA Week #6. I added carrot and broccoli since I had them on hand. And teriyaki tempeh (previously frozen).

The key to making this a really tasty lunch is the homemade sweet and spicy garlic sauce.

Here is the mise en place.

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Add oil to a sauté pan over medium-high heat. Add the carrots and cook for a minute. Add the broccoli and cook for a minute. Add the tempeh and stems of the bok choy and cook until tender.

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Add the leafy part of the bok choy. It looks like a lot!

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But it cooks down. Season with a little salt and freshly ground black pepper. Don't add too much salt now, because the sauce is somewhat salty.

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Turn off the heat and add the sauce and stir to mix. Serve with rice.


Broccoli, Brussels sprouts, and celeriac in sweet and spicy garlic sauce is basically the same as this dish, as is the version that I make with sesame tofu, broccoli and celeriac.

This dish should be vegan, and therefore dairy and egg-free and vegetarian.


Update June 28, 2014: I made this again and it was declicious. I used carrot, celery, bok choy this time.

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