Oriental-Style Tempeh Stir-Fry Wrap. Vegan.

Oriental-style tempeh stir-fry. Vegan. Serve in a wrap, with salad leaves, or with noodles or rice…

I do like tempeh.  In many ways I prefer it to tofu, because it has such a great texture. It’s hard to find, in the UK anyway, so much so that my non-multi-tasking-partner is considering making it.  He’s already in charge of kefir (but that’s another story)………. so what could possibly go wrong?

So, if you can find some, stock up, like I did, as it freezes very well.

Here is one of my previous posts  about tempeh, explaining how to use it successfully:                                             (click on image for link)

Tempeh needs to be relaxed, in order to soak up a marinade successfully.  This entails placing the piece of tempeh in hot water for 15 mins.  Then slicing it into pieces and marinading it as long as possible.

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vegan oriental-style tempeh stir-fry

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ORIENTAL STYLE TEMPEH STIR-FRY WRAP

Makes 6 wraps  

bamboo shoots, sliced mixed sweet peppers, sliced water chestnuts, frozen peas (or fresh), sliced mushrooms, finely chopped spring onions, oriental spices and marinaded tempeh

Ingredients:

  • 2-3 tbs. sesame oil ( or a hot oil of your choice e.g. rapeseed oil)
  • 120 gms. tempeh( marinaded in advance)
  • 500gms. mixed sweet peppers
  • 50gms. mushrooms
  • 75 gms. water chestnuts ( I used tinned)
  • 70gms.spring onions
  • 100gms. sliced bamboo shoots ( I used tinned)
  • 120gms. peas

Marinade:

  • 50ml. tamari/soy sauce
  • juice 1 lime
  • 25ml. agave syrup or maple syrup ( or 2 scant tsps. sugar)
  • 60ml. water
  • 2cm. chunk ginger, finely diced
  • 3 garlic cloves crushed

Spices:

  • 6 cloves
  • 1.5 tsp. fennel seeds

    cloves, fennel, cinnamon, star anise, and sezchuan pepper ( or coriander and peppercorns)
  • 2 tsps. cinnamon
  • 1.5 tsps. sezchuan pepper seeds (or 50/50 mix coriander seeds and black peppercorns)
  • 1 star anise
  • *(or use chinese five-spice instead)

Method:

  • Relax the tempeh, then cut into strips: approx. 5-10ml. thick and 4cm.in length.
  • Mix marinade ingredients together, and then soak tempeh strips in marinade for as long as possible.  All day is good, but a few hours will work fine.
  • Mix spices together and grind to a fine powder.  Set aside.
  • Wash and slice peppers into strips.  Remove most seeds.
  • Rinse bamboo shoots.
  • Rinse and slice water chestnuts 2-3 ml. thick.
  • Slice mushrooms.
  • Wash and finely chop spring onions.
  • Heat oven to 180C/ Gas Mk.4.
  • Warm the wraps through : ( I used shop-bought wraps, but please feel free to make your own!)
  • Place wraps of your choice in the pre-heated oven, either in a covered oven-proof dish or wrapped in silver foil, so they don’t dry out.
  • Place a wok with a stand over a high heat.
  • Add 2 tbs. oil.
  • When oil is hot, add mushrooms.  Fry 1 min.
  • Add sweet peppers.  Fry 1 min.
  • Add tempeh strips ( reserve marinade). Fry 2 mins.
  • Toss to avoid burning. Add a little more oil if absolutely necessary.
  • Add sliced water chestnuts and bamboo shoots.  Fry for a further 1 min.
  • Keep everything moving in the pan, and keep the heat high.
  • Add ground spices.  Combine quickly and thoroughly.  30 secs.
  • Add frozen peas.  Fry for a further 1 min.
  • Add spring onions.  Fry 1 min.
  • Add marinade, including ginger and garlic.
  • Toss stir-fry to coat in sauce.  1-2 mins.
  • Taste.  Add more seasonings such as tamari/soy if wished.

Serve immediately on a pre-warmed dish.

I’ve served the stir-fry in a wrap with salad leaves, but it’s just as nice with noodles or rice.   Up to you….

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Peace

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Enjoy

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thanks for reading

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