Wednesday, October 22, 2008

Stir-Fried Beijing Cabbage with Tempeh

Wondering what can we cooked with tempeh which has higher content of protein, fiber and vitamins compare to tofu. Here is a quick and simple stir-fried vegetable with tempeh, you can add more tempeh if desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 pieces (100g) fresh tempeh, deep-fried and sliced
° 125g Beijing cabbage, cut into strips
° 50g carrot, peeled and shredded
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper, to taste

1. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the carrot, cabbage and tempeh. Stir fry over medium heat for 2-3 minutes. Season with salt and pepper. Sprinkle some water if it is too dry.
3. Dish up and serve immediately.


Anonymous said...

thanks for giving me a veggie stir fry idea. But I'll have to look for cabbages from other countries.

a veg*n @ Blog*Spot said...

Try round cabbage or bean sprout :) cheers

Related Posts with Thumbnails