Asparagus & Tempeh stirfry
1 bunch asparagus (about 35 asparagus spears)
8 oz tempeh
1 tablespoon vegetable or canola oil
For the sauce:
1 teaspoon corn starch
1/2 cup cold water
2 cloves garlic, chopped, optional
2 tablespoon soy sauce
Trim away the thick bottom ends of the asparagus. Then cut the asparagus spears in half. Cut the tempeh into 1 inch cubes.
In a medium bowl, whisk together the corn starch and water until there are no lump. Then add all other sauce ingredients.
Add the cubed tempeh to the bowl with the sauce. Toss well. Let it marinate for about half an hour. If you are in a hurry, you can skip the marinating.
Heat a large wok with the oil. Pull out the tempeh from the marinating liquid, and save the liquid. Add the tempeh to the wok, and sauté for 3 minutes or until the tempeh is lightly browned.
Add the asparagus spears, and stir 1 minute. Pour the reserved marinating liquid into the work, and let it boil for about a minute or till the asparagus is tender, but still a little crisp.
Serve with ginger pearl couscous.
From VeggieBelly
Filed under: Ethnic, Main dishes, vegan | Leave a Comment
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