This turned out to be a pretty yummy meal. I bought some sweet brown rice from Whole Foods and I must say, I wouldn't buy it again. It was very sticky which was fine but it was actually bitter - not sweet at all! Very strange. The tempeh filling for the lettuce cups was very tasty the two veggie sides were quite yum.
Tempeh Lettuce Cups
8 oz tempeh
2 T brown sugar
1/2 cup water
1/4 cup soy sauce
2 T rice vinegar
2 T hoisin sauce
1 T lemon juice
1-2 t Asian cili paste
2 t sesame oil
2 T canola oil
1/4 cup chopped onion (I used green onion)
1 t minced garlic
1 cup minced white mushrooms
1 cup minced water chestnuts
8-12 whole leaves iceberg lettuce
In a medium saucepan of simmering water, cook the tempeh over medium heat for 30 min. Drain, pat dry, set aside.
In a small bowl, combine the sugar, water, soy sauce, vinegar, hoisin sauce, lemon juice, chili paste, and sesame oil. Mix well and set aside.
In a large skillet, heat canola oil over medium-high heat. Crumbled the tempeh and add it to the skillet. Cook, stirring, until browned, about 5 minutes. Remove the tempeh from pan and set aside.
To the same skillet, add the onion and garlic and cook until softened. Stir in the mushrooms and water chestnuts and cook 2 min longer. Add the tempeh and sauce. Simmer, stirring, 3-5 min to blend the flavors.
To serve, spoon the tempeh mixture into the lettuce leaves.
Hot and Sour Carrots
2 T rice vinegar
2 T soy sauce
1 T sesame oil
1/2 T sugar
1/2 t chili paste
2 1/2 cups sliced carrots
Steam carrots until tender- about 10 min. Combine remaining ingredients. Pour over carrots, stir to combine and warm.
Ginger Broccoli
1/2 T peanut oil
1/2 T sesame oil
3 cloves minced garlic
4 t minced fresh ginger
1 lb broccoli, chopped
3 T water
1 T soy sauce
1 rice vinegar
Heat oils in a large skillet. Add garlic, ginger and broccoli and stir fry until garlic is golden and broccoli turns bright green. Add remaining ingredients and stir until broccoli is crisp-tender.
Ooh, that looks like a fantastic use for tempeh.
ReplyDeleteAmber Shea