Sticky tempeh stir-fry | Recipe Cart
Rustle up this vegan stir-fry which uses tempeh, a great source of protein made from soy beans. Quick and easy, it takes just 30 minutes to make
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Cooking tools:
- Wok
- Skillet
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Saucepan
- Serving bowl
Ingredients
- 2-3 tbsp vegetable oil
- 200g tempeh , torn into chunks
- 1 red onion , finely sliced
- 3 garlic cloves , roughly chopped
- 1 stick of lemongrass , chopped into thirds (optional)
- 2cm piece of ginger , peeled and roughly chopped
- 1 red chilli , roughly chopped (deseeded if you prefer)
- 100g mange tout , sliced at an angle
- 100g long-stem broccoli , chopped
- 2 tbsp low-sodium soy sauce
- 1½ tbsp brown sugar
- 15g coriander , roughly chopped
- 200g pouch cooked brown rice
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