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Ingredients
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2 garliccloves, crushed
- 1 tablespoon grated fresh ginger
- 1 red chilli, finely sliced
- 4 spring onions (scallions), sliced on the diagonal
- 300 g (10 1/2 oz) tempeh, diced
- 500 g (1 lb 2 oz/1 bunch) baby bok choy (pak choy), leaves separated
- 800 g (1 lb 12 oz) Chinese broccoli, chopped
- 125 ml (4 fl oz/1/2 cup) mushroom oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons coriander (cilantro) leaves
- 40 g (1 1/2 oz/1/4 cup) cashew nuts, toasted
- steamed rice, to serve
Method
1. Heat a wok until very hot. Add the sesame and peanut oils and swirl to coat the side. Stir-fry the garlic, ginger, chilli and spring onion over medium heat for 1-2 minutes, or until softened. Add the tempeh and cook for 5 minutes, or until golden. Remove the mixture from the wok and keep warm.
2. Add half the greens and 1 tablespoon water to the wok. Cover and cook for 3-4 minutes, or until wilted. Remove from the wok and cook the remaining greens with a little more water.
3. Return the greens and tempeh to the wok. Add the mushroom oyster sauce and vinegar and toss to warm through. Sprinkle with the coriander and nuts and serve with steamed rice.
