Energy!
Asian Sauteed Tempeh and Root Vegetables - Series 5
A winter wonder. Keeping warm and vibrant in cold weather seem to challenge
so many of us. Well, no more. Drawing warm energy deep into the boy is the
primary job of this dish--rich and delicious is a splendid side benefit.
The real beauty of this dish is that we're pulling together substantial
tempeh, centering carrot and strengthening burdock, sauteeing them over high
fire and them long-simmering them for deep warmth and enduring stamina.

What You'll Need
toasted sesame oil
1 cup fine burdock matchsticks
sea salt
1 cup fine carrot matchsticks
8 ounces tempeh, 1-inch cubes
spring or filtered water
soy sauce
1-inch piece ginger, grated, juice extracted

Instructions
Heat a small amount of oil in a skillet. Saute burdock, with a pinch of
salt, until shiny with oil, about a minute. Spread burdock evenly over the
surface of the skillet, top with carrot and then tempeh. Add water to just
cover the burdock. Cover and cook over medium-low heat for 5-7 minutes.
Season lightly with soy sauce, add ginger juice, cover and cook until all
liquid has been absorbed into the dish, 5-7 minutes more. (If any liquid
remains at this point, remove the cover and continue cooking until liquid
has absorbed.) Stir gently to combine and transfer to a serving platter.
Serve immediately. Makes 4-6 servings.
Note: For added richness and warmth, you may lightly fry the tempeh before
adding to the recipe.