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Monday, December 7, 2009

lemongrass tempeh

Another southeastern flavored tempeh dish.

1/2 pound tempeh
1 bunch gai lan (chinese brocolli)
5 jalapenos, sliced
1 onion, sliced
2 stalks lemongrass, grated
5 cloves garlic, minced
2 tbsp mirin
1 tbsp shaoshing (chinese rice wine)
1 tbsp shoyu
2 tbsp chopped cilantro
1 tbsp sichuan chili oil
1 tbsp sesame oil (NON toasted)
3 tbsp mushroom-seaweed stock
cut tempeh in 1 inch cubes and roast at 425 for 10 minutes, set aside.

in large cast iron pot or work, stir fry garlic, lemongrass, jalapenos and onion in sesame oil till onion wilts. Add chinese brocolli and cook 2 minutes and add the rest of the ingredients, stir well, serve very hot over rice. Green papaya salad is a great accompaniment!

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