Tempeh Stir-fry with Mushrooms and Basil
This is a delicious and super nutritious tempeh recipes. It is a quick turnaround and one-pot recipe. It has balanced nutrients along with the essential micronutrients. This tempeh recipe is an excellent meal option or a side dish with rice, or noodles, porridge, or chapati.
Servings: 4 people
Cost: $10
Equipment
- Heavy Bottom Pan
Ingredients
- 200 g Tempeh Medium-sized brick of tempeh cut into small pieces
- 1 Medium Onion Finely Chopped. Or 2 Leeks finely chopped.1
- 2 Medium Carrots Peeled and cut into small pieces ½ inch
- 2 Garlic Cloves Finely chopped
- 1 inch Fresh ginger root pounded
- 3 sprigs Fresh basil leaves
- 200 g Shiitake Mushrooms Chopped
- 2 tsp Rock Salt To taste
- 1 tbsp Rice Vinegar We used rice wine vinegar for this recipe and it went well. Any natural vinegar can be used.
- 1 tbsp Cooking Oil Pure unrefined oil of your choice
Instructions
- Cut Tempeh, shiitake mushrooms, and carrots in small pieces - about ½ inch each.
- Finely chop onion. Pound ginger and garlic.
- Heat a cooking pan on medium fire and add oil when slightly hot.
- Add onion, ginger, garlic. Stir till the color turns caramel brown.
- Add shiitake mushrooms and carrot stir for another 5 mins.
- Add salt and Tempeh and cover on low heat for 5-7 mins.
- Add basil leaves and vinegar, mix and cover for another 5-7 mins.
- Take off the heat when carrots and mushrooms are cooked.
- Serve along with rice, or noodles, porridge or chapati. Enjoy!
Notes
You can also add other vegetables such as leeks, beans, cauliflower, or broccoli to this recipe.