RCI-MT.003.0044.001
Hoisin-Braised Tempeh and Chinese Vegetables
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 tsp
- tempeh16 ozcut into 1/2-inch cubes
- garlic1 cloveminced
- 1 tsp
- carrots2 largethinly sliced diagonally
- bok choy1 headtrimmed and sliced crosswise into 1-inch pieces
- -oz. can sliced water chestnuts1 8 unitdrained and rinsed
- scallions4 unittrimmed and sliced diagonally
- 1/3 cup
- 1/4 cup
- 1 unit
- snow Peas1 1/2 cupstrimmed and halved diagonally
Method
1
Heat canola oil in a large wok or skillet over high heat until shimmering.
1 minutes
2
Add tempeh cubes and stir-fry until lightly browned on all sides, approximately 4-5 minutes. Transfer to a plate.
5 minutes
3
Add minced garlic and ginger to the wok and stir constantly for 30 seconds until fragrant.
1 minutes
4
Add carrots and bok choy to the wok and stir-fry for 2 minutes.
2 minutes
5
Stir in water chestnuts and snow peas, continuing to stir-fry for 1 minute.
1 minutes
6
Return tempeh to the wok and pour hoisin sauce mixed with water over the ingredients. Toss well to coat evenly.
1 minutes
7
Simmer the mixture for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and vegetables are tender-crisp.
4 minutes
8
Stir in sliced scallions and season with salt and freshly ground black pepper to taste.
1 minutes
9
Transfer to a serving dish and serve immediately with steamed rice or noodles.