Vege Stir Fry with Peanut and Ginger Sauce

Instructions

1. Cook brown rice according to packet instructions.

2. Heat half the sesame oil in a large pan over a medium-high heat. Add tempeh, tossing until golden. Remove from pan and set aside.

3. Return pan to heat and add vegetables, ginger and turmeric. Stir-fry until veges are tender, about 6-8 minutes. Add tempeh back into pan and add soy sauce. Remove from heat.

4. In a small bowl, combine peanut sauce ingredients. Add enough boiling water to make a smooth sauce.

5. To serve, divide stir-fried veges and rice between 2 plates and drizzle over peanut sauce. Garnish with nuts and chilli flakes, if desired.

 

Makes: 2 servings.

Ingredients

  • ½ cup brown rice

  • 2 tsp sesame oil

  • 150g tempeh, chopped  

  • 2 spring onions, finely sliced

  • 1 courgette, diced

  • 2 cups sliced mushrooms

  • 1 cup chopped asparagus or green beans

  • 1 cup small broccoli florets

  • 1 Tbsp finely chopped fresh ginger

  • 1 Tbsp finely chopped fresh turmeric (or 1/2 teaspoon ground turmeric)

  • 2 tsp soy sauce

  • 1 Tbsp chopped almonds or peanuts, to garnish (optional)

  • Chilli flakes, to garnish (optional)

    Sauce:

  • 2 Tbsp peanut butter

  • 1 tsp reduced-salt soy sauce

  • Pinch of chilli flakes

  • Boiling water

 

Julia ScottBatch2