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:
- 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
- Add the tempeh and cook for 5 minutes, or until golden. Remove and keep warm
- 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
- Return the greens and tempeh to the wok, add the sauce and vinegar until warm. Top with coriander and nuts.
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