Cabbage, Bok Choi and Tempeh Stir Fry
Prep time: 30 minutes
Prep notes: Chop and marinate the tempeh first (see below).
Cooking time: 20 minutes
Yields: 4 servings
- 1 Lemon (Juiced)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Ginger
- 1 Block Fresh / Frozen (Defrosted) Tempeh
- 1 – 2 Tbsp Rapeseed Oil (or cooking oil of your choice)
- 1 Head Green Cabbage
- 2 Heads Bok Choi
- 2 Medium Carrots
- 1 Red Chilli (you can use Green for more heat if preferred)
- 1 Onion
- 2 Cloves Garlic
- 1 Pack Rice Noodles (or other minimally processed noodles)
- Toasted Sesame Oil for flavouring
- Braggs Liquid Aminos (or Soy Sauce) for flavouring
***Adapted from Tempeh Stir Fry in Paul Pitchfords “Healing with Whole Foods” ***
Start preparing the marinade by cutting the Tempeh into long thin strips (approx 2 cms wide by 1cm deep). Place into dish and cover with ground cumin, ginger, coriander and lemon juice. Leave to marinate for 20 minutes. After marinating Fry the tempeh on a medium / low heat until lightly browned on both sides. After cooking place on a plate with kitchen paper to absorb excess oil. Keep warm.
Remove leaves from cabbage and bok choi and wash. Cut cabbage and bok choi into strips.
Chop carrots into Julienne strips
Remove seeds from Chilli and chop finely.
Chop Onion into relatively small pieces.
Slice Garlic cloves.
Begin by cooking the onion in some oil and water (water stops the oil and onion from burning). After 2/3 mins add the garlic and allow to cook for a minute or two. Add Chilli and Carrots and cook for another 5 minutes till the carrots start to soften. Add Cabbage and Bok Choi and allow to wilt – add water to prevent burning and to help steam the greens. While the Stir Fry cooks, boil the kettle and cook noodles in water for 5 minutes or as per the directions on the pack.
Serve Stir Fry over noodles and use Toasted Sesame Oil and Braggs Liquid Aminos or Soy Sauce as flavouring.
Paul Pitchford – Healing with Whole Foods