Chinese Tempeh Broccoli

Ingredients

• 2 bunches Chinese Broccoli (Gai Lan)
• ¼ cup AYAM™ Vegetarian Oyster Sauce
• 1 clove Garlic, grated
• 1 ½ tbsp AYAM™ Light Soy Sauce
• 1 tsp Coconut Sugar
• 2 tsp AYAM™ Sesame Oil
• 1 tbsp Extra Virgin Olive Oil
• 1 x 300g block Tempeh
• 2 tsp crispy fried Shallots
• 2 tsp Sesame Seeds
• Cut the Chinese broccoli stems from the leaves. Cut the stems in half lengthways and cut the leaves in half crossways. Steam stems and leaves for 2-3 minutes or until al dente.
• Slice the tempeh into strips, then drizzle the olive oil into a non-stick frypan over medium-high heat and fry the tempeh on both sides until golden.
• In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
• Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.