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Hoisin-Braised Tempeh and Chinese Vegetables

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Description Edit


Ingredients Edit

  • 2 tsp. canola oil
  • 16 oz. tempeh, cut into 1/2-inch cubes
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 large carrots, thinly sliced diagonally
  • 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
  • 1 8-oz. can sliced water chestnuts, drained and rinsed
  • 4 scallions, trimmed and sliced diagonally
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups snow Peas, trimmed and halved diagonally

Directions Edit

1. Heat oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds.

2. Stir in remaining ingredients except 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.

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