Tempeh stir fry

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I was inspired by this recipe for the tempeh (from a fellow vegan CrossFitter’s blog…check it out!) and these guidelines for the veggies.

Here is my version:

Tempeh:
2 8 oz packages 3-grain tempeh sliced in large pieces
Sesame oil
Garlic (1-2 cloves, crushed)
Ginger (1-2 inch-long chunk, minced)
Splash of Tamari (low-sodium gluten-free soy sauce)
2 T Sesame seeds
Chili pepper flakes
Splash of Balsamic vinegar

Steam the tempeh for 10-15 min first.
Then heat the oil and quickly sauté the garlic & ginger. Add the tempeh and cook on each side until golden brown. Then add the tamari & sesame seeds & chili pepper flakes. The tempeh should soak up the tamari. Toss the seeds and chili pepper flakes around with the tempeh. While you are doing this you can break up the tempeh into bite-sized pieces. Then remove from the heat and add the balsamic. The tempeh should soak this right up as well.

Vegetables:
Sesame oil
Onion, chopped
Garlic (1-2 cloves, crushed)
Ginger (1-2 inch-long chunk, minced)
Eggplant, chopped
Carrots, peeled & chopped
Green beans, chopped
Bok choy, chopped, white crunchy parts separated from leaves
Shiitake mushrooms
Peanuts or cashews
Splash of tamari
Splash of balsamic or rice vinegar

Sauté the onion, garlic & ginger until the onion is tender. Add the eggplant and sauté until tender. Add the carrots and green beans and bok choy crunchy parts and stir fry for a few minutes. Then add the mushrooms and stir fry a few more minutes. Finally, toss in the bok choy leaves and the nuts. Turn off the heat and toss in the tempeh along with the tamari and vinegar.

Super delicious!

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