Tempeh Stir-fry


1 teaspoon sesame oil
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 fresh red chili, thinly sliced
4 spring onions, sliced on the diagonal
10 oz tempeh, cut into 3/4-inch cubes
1 lb baby bok Choy leaves
1 lb 10 oz gai lan (Chinese broccoli), chopped
1/2 cup vegetarian oyster sauce
2 tablespoons rice vinegar
2 tablespoons fresh coriander leaves
1/4 cup toasted cashew nuts


  1. Heat a wok over high heat, add the oils and swirl to coat the side of the wok. 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 from the wok.
  3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until the greens have wilted. Remove from the wok and repeat with the remaining greens and a little more water.
  4. Return the greens and tempeh to the wok, add the sauce and vinegar and warm through.
  5. Top with the coriander and nuts. Serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook

Today’s Comic