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Tempeh stir-fry
Ingredients:
1 packet of tempeh, sliced
2 cups washed bean sprouts
1 cup rinsed snow peas
1 sliced red capsicum
1 tablespoon of dried chilies
1-2 tablespoons of soy sauce
The juice of half a lime or lemon (optional)
1/2 cup chopped Thai basil
1/2 cup chopped coriander (optional)
1/4 cup chopped chives
Marinade for the tempeh:
3-4 tablespoons soy sauce
2 inch piece grated or sliced ginger, with its juice retained
1 tablespoon olive or grape seed oil
Sea salt and pepper to taste
Preparation:
Marinate tempeh for a minimum of 30-40 minutes. This can be done a few hours ahead of time or overnight in the fridge for a stronger flavor.
Prepare all the vegetable ingredients. Heat a frying pan or wok with a little olive or grape seed oil. Starting with bean sprouts, add the vegetables at 1 minute intervals, stirring the whole while. Add the soy sauce and lemon, lime or even a dash of vinegar for acidity.
Turn the flame low and add the basil, coriander and chives. The herbs shouldn’t be cooked long. Season with salt and pepper to taste. Serve with brown rice.
Miso Soup
Ingredients:
4 pieces per person of wakame seaweed
1.5 inch piece of white, long radish
1.5 cups (per person) of filtered water
1 teaspoon of miso paste
Preparation:
While soaking the wakame in a small bowl of water, peel and dice the radish. Boil water in a small pot and add the radish. Cook for 3 minutes or until translucent. Add the seaweed and cook for another 1 minute. Turn flame to low and add the miso paste while continuing to stir. Serve as a side dish or as a starter for Asian meals.
Sauteed Chinese greens
Ingredients:
1 bunch of any Chinese leafy green vegetable
2 garlic cloves, diced
1/2 tablespoon of olive or grape seed oil
1/2 cup of water
Sea salt to taste
Preparation:
Heat the oil in a pan and add garlic, followed by leafy green vegetables. Toss the vegetables while cooking, adding splashes of water to ensure they don’t dry out or burn. The more water you use, the less oil you need.
Cook until the vegetables turn a darker green but aren’t soggy. Test a piece to get the timing right.
Season with sea salt and give mixture one last stir.
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