I feel like veggies; Tamari Ginger Stirfry

Vegetables are magical.

Julia Frances Wellness Stirfry.jpg

2-4 serves depending on whether you bulk it up with a grain or not. Make a bit extra and have it for lunch the next day or 2 - it's even tastier the next day! 

I need to make sure I serve up the leftovers into containers for later, to avoid eating it all! 

I like to marinate the tempeh the night before or in the morning, to let the tempeh absorb the flavour and so it's one less thing to prepare.

Ingredients:

 

  • Organic tempeh

Marinade sauce:

  • 3cm nob of ginger
  • 2 cloves crushed garlic
  • 2 Tbsp Tamari or GF Soy Sauce
  • 1 tsp fish sauce
  • Chopped coriander stalks
  • Tbsp water

 

  • Steamed Brown Rice or Quinoa optional

 

  • 1 tbsp coconut oil
  • Small head of broccoli
  • 2 carrots
  • 2 small zucchinis
  • a handful of baby spinach
  • fresh coriander

To prepare:

To marinate:

  1. Dice the tempeh into 2cm cubes and place in a shallow bowl or container
  2. Combine marinade ingredients and pour over tempeh, ensure it's mostly covered by the liquid. Cover and refrigerate.

The Stir fry:

  1. Rinse and cook rice or quinoa if having - it makes the vege go further.
  2. Chop the vege reasonably chunky, be sure to use all of the broccoli  - the stalk is nice and crunchy! 
  3. in a fry pan or wok, on medium-high heat, melt coconut oil and add vege to quickly stir fry until vege is tender but not overcooked.
  4. Add tempeh, sauce and all and combine, allowing tempeh to heat through.
  5. Serve with fresh coriander leaves into a deep bowl with chop sticks.

 

Julia Craig