Tempeh Stir-Fry with Mushrooms and Greens

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Servings: 4 Prep: 20 min Cook: 10 min Simple Lunch Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Baby Bok Choy, Rice Vinegar, Coconut Aminos

Ingredients

16 ounces tempeh

6 bunches baby bok choy ⚠

8 ounces shiitake mushrooms

2 green onions

2 tablespoons fresh ginger

1 teaspoon minced garlic

2 tablespoons rice vinegar ⚠

1 teaspoon sesame oil

1 tablespoon coconut aminos ⚠

⅛ teaspoon cayenne pepper, optional

2 tablespoons coconut oil

2 teaspoons black sesame seeds

1. Cube the tempeh. Boil the tempeh for 10 minutes, then remove and set aside.

2. Meanwhile, cut the bok choy into quarters. Quarter the mushrooms. Finely mince the green onions. Peel and grate the ginger.

3. In a small mixing bowl, add garlic, ginger, rice vinegar, sesame oil, coconut aminos, and cayenne. Combine well with a fork or whisk. Set aside.

4. Heat coconut oil over medium-high heat.

5. When the oil is shimmering, add tempeh and mushrooms. Sauté until tempeh starts to brown.

6. Toss in bok choy. Continue cooking for a minute or two, until the greens begin to wilt.

7. Stir in sauce and cook for an additional minute.

8. Serve over steaming rice and garnish with sesame seeds and green onions.