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Categories:
olive oil garlic fresh ginger carrots bok choy water chestnuts scallions hoisin sauce water salt fresh ground black pepper snow peas
Viewed: 71 - Published at: 4 years agoIngredients
- 2 teaspoons olive oil
- 16 ounces tempeh, cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained and rinsed
- 5 scallions, trimmed and sliced diagonally
- 1/3 cup hoisin sauce
- 1/4 cup water
- salt
- fresh ground black pepper
- 1 1/2 cups snow peas, trimmed and halved diagonally
Method
- Heat the olive oil in large pot over medium-high heat.
- Add tempeh and cook until browned, stirring often, about 5 minutes.
- Add garlic and ginger.
- Cook until fragrant, about 30 seconds.
- Stir in remaining ingredients except the snow peas.
- Reduce heat to low, cover and cook 15 minutes.
- Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
- Remove and place on a serving platter, over rice if desired.
- Enjoy!
