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Stir-Fry Tempeh With Bitter Greens

Stir-fried tempeh mixed with bitter greens makes for a uniquely delicious main course. I love to serve with with a side of brown basmati rice and a light soup.

2 teaspoons avocado oil
1 red onion, cut in half moon slices
1 tablespoon soy sauce
1 pinch fresh ginger root, grated, juice squeezed out
1/4 teaspoon chili powder
1 carrot, julienne pieces
1 cup daikon, julienne pieces
8 ounces tempeh, cut into 1 inch long slices
1/2 bunch broccoli rabe, rinsed, cut into 2 inch pieces

Heat the oil in deep skillet or wok over medium heat. Add the onions, a splash of soy sauce; stir-fry one to two minutes. Add ginger juice and chili powder and stir well. Add carrots, daikon, and a splash of soy sauce; stir-fry one to two minutes. Stir in the tempeh and a splash of soy sauce; stir-fry until lightly browned, 2-3 minutes. Stir in broccoli rather, season lightly with soy sauce, and a small amount of the water to steam the broccoli rabe. Cover, and steam over medium heat until rabe is bright green, three of four minutes. Stir gently to combine and transfer to a serving platter. Serve immediately. 

Makes 3-4 servings


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