Pan Fried Tempeh and Market Stir Fry
Monday, 25 September 2017
Farmer's Market stir fry.
- Mushrooms. These were something fancy from the farmer's market mushroom stand, but I don't remember what. I do know they were delicious, and they stood up really well in the stir fry. Wash them really well, and cut into bite size pieces.
- Red onion. How could you make a stir fry without one? Once these and the mushrooms are ready to go, get them all going in your saute pan with 3 Tbsp coconut oil and 3 Tbsp water.
- Garlic. Mince 3-4 cloves and throw them in with your onions and mushrooms.
- Bell peppers. Add 1-2 of these depending on size, the brighter the better. Add a bit more water to the pan if it starts to dry out too much here.
- Purple cabbage. This holds up really well in the stir fry and adds amazing color.
- Spinach. Add this right at the very end, splash it all with water and cover for about 2 minutes. This will steam the spinach just enough, and then you're done!
- Tempeh. If you're not familiar, tempeh is a fermented soy cake originating in Indonesia, and it has probiotic properties similar to yogurt but without the dairy. I used one package and just followed the instructions. Super simple. Slice in 1/4" thin slices, and marinate (or douse, if you're in a hurry like I was) in a bowl while you heat up your skillet with about 3 Tbsp coconut oil on medium heat. Lay out the pieces and let them brown on one side for about 4-5 minutes, then flip them over and repeat.
- Marinade. Probably best to mix this up ahead of time, but I literally spooned it over the tempeh three minutes before it went in the pan, and it turned out just fine.
- 2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame seeds