Tempeh Snow Pea & King Oyster Mushroom Stir-Fry
When you come home from work hungry and tired, the last thing you want to do is cook an elaborate meal that takes hours. This quick and easy stir-fry will be on the table within 30 minutes. It is super-healthy, tasty and nourishing.
Serves: 4
GF, VG
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Tempeh Snow Pea & King Oyster Mushroom Stir-Fry
When you come home from work hungry and tired, the last thing you want to do is cook an elaborate meal that takes hours. This quick and easy stir-fry will be on the table within 30 minutes. It is super-healthy, tasty and nourishing.
Servings
Prep time
Cook time
Recipe
Ingredients
- Sauce:
- 10cm piece fresh ginger, peeled & grated
- 8 cloves garlic, peeled and sliced
- 2 small red chilies, thinly sliced
- 8 tbsp rice vinegar
- 8 tbsp maple syrup
- 8 tbsp tamari or soy sauce
- 2 cups water
- 2 tbsp cornflour
-
- 1 onion, peeled & sliced into crescents
- 8 king oyster mushrooms, sliced lengthways
- 4 cups broccoli florets
- 300g snow peas, topped and tailed
- ½ bunch mint
- ½ bunch Thai basil
- ½ bunch fresh coriander
- Juice 1 lime
- 4 cups cooked brown rice
Method
- For sauce, place all ingredients in jug and stir well. Set aside.
- Heat large wok over high heat. Add onions and sauté until golden.
- Add 1 tbsp water to deglaze wok and soften onions.
- Add mushrooms, broccoli and snow peas and stir-fry for a couple of mins.
- Add sauce and stir until it comes to boil and thickens.
- Add herbs and squeeze over lime juice.
- To serve, place wok on table with bowl of rice and let everyone serve themselves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
