Veggie Foodie

Ingredients:

• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 2 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 red chili, finely sliced
• 4 spring onions (scallions) sliced on the diagonal
• 300 g (101/2 oz) tempeh, cut into 2 cm (3/4 inch) cubes
• 500 g (1 lb 2 oz) baby bok choy
• 800 g (1 lb 12 oz) Chinese broccoli, chopped
• 125 ml (1/2 cup) vegetarian mushroom oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh coriander (cilantro) leaves
• 40 g (1/4 cup) toasted cashew nuts

Method:

1. Heat the oils in a wok over high heat, add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft
2. Add the tempeh and cook for 5 minutes, or until golden. Remove and keep warm
3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until wilted. Remove and repeat with the remaining greens and more water
4. Return the greens and tempeh to the wok, add the sauce and vinegar until warm. Top with coriander and nuts.

Serves: 4