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- Ingredients
- Recipe
- Diced Tempeh500 g
- Diced onion2 unit(s)
- Minced Garlic Cloves3 unit(s)
- Diced red pepper1 unit(s)
- Diced Yellow Pepper1 unit(s)
- Diced green pepper1/2 unit(s)
- grated ginger50 g
- Fresh Paris mushroom cut in four200 g
- Shoyu1/4 cup
- Corn starch1 tablespoon
- Water1/3 cup
- Roasted Peanuts2 tablespoon
- Sunflower oil2 tablespoon
- Roasted sesame oil1 tablespoon
- Chopped chives1 unit(s)
- In a wok or large skillet, mix half the oil, onion, garlic and fry. Reserve.
- In the same pan, add the salt, the rest of the oil and fry the peppers and mushrooms for 5 minutes. Reserve.
- In the same pan, add the tempeh and fry until golden.
- Put all the ingredients back in the skillet, mix well with a spoon and sauté for another 2 minutes.
- In a small bowl, mix the soy sauce, starch, ginger and water. Stir well and add the tempeh mixture.
- Cook, stirring constantly, until a thick sauce forms.
- Finish with peanuts, toasted sesame oil and chives.
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