If you enjoy tempeh and Asian cuisine, you’ll love this dish. The black bean sauce gives the ingredients a lovely deep flavour.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3 tsp cornflour
- 2 cups vegetable stock
- ¼ cup black bean sauce
- 150g tempeh, sliced into thin strips
- 1 red capsicum, sliced
- 1 head broccoli, broken into small florets, stems cut
- 150g oyster mushrooms, sliced into strips
- 1 cup shiitake mushrooms
- 8 asparagus stems, ends removed & sliced lengthwise
- Handful snow peas, topped & tailed
- 2 cups cooked brown rice, to serve
Method
- Mix cornflour, stock and black bean sauce together until cornflour has dissolved.
- Heat wok over high heat. Add slices of tempeh and sauté for a min or two on each side. Use plastic spatula to gently turn pieces so they don’t break.
- Add capsicum, broccoli stems and broccoli florets, and fry for a few mins until vegetables are bright green and a little wilted.
- Add mushrooms, asparagus and snow peas and stir-fry for 2–3 mins.
- Add vegetable stock and black bean mix. Stir vegetables until sauce boils gently and thickens. Once sauce has thickened, remove wok from heat to cool for a few mins, then serve with cooked brown rice.
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