Hoisin-Braised Tempeh and Chinese Vegetables
Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.
- 2 teaspoons olive oil
- 16 ounces tempeh, cut into 1/2-inch cubes
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained and rinsed
- 5 scallions, trimmed and sliced diagonally
- 1/3 cup hoisin sauce
- 1/4 cup water
- fresh ground black pepper
- 1 1/2 cups snow peas, trimmed and halved diagonally
Heat the olive oil in large pot over medium-high heat.
Add tempeh and cook until browned, stirring often, about 5 minutes.
Add garlic and ginger.
Cook until fragrant, about 30 seconds.
Stir in remaining ingredients except the snow peas.
Reduce heat to low, cover and cook 15 minutes.
Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
Remove and place on a serving platter, over rice if desired.