This is a dish that goes well with a big salad or plate of steamed vegetables. The recipe calls for tempeh, but you can add tofu or mushrooms instead, or whatever you like. You can experiment with other raw vegetables and ingredients.
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Ingredients
– 1/2 cup raw onion, julienne cut
– 4-5 cloves garlic crushed or chopped fine
– 1 cup fresh kale chopped or torn into small pieces
– 1 cup napa or other raw cabbage, chopped or shredded
– 1/2 to 2 cups cooked brown rice – I use Thai Jasmine, available at the co-op and the Asian market
– 1/2 cup tomato pieces – from a whole tomato, remove the soft inner part and seeds, use only the firm outer part of the tomato for this dish
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– 1-2 ounces tempeh sliced thin – the thickness of cardboard – and marinated in soy sauce and garlic powder
– 1/2 teaspoon black pepper
Preparation
-In a wok or pan, heat the oil until hot. Brown tempeh until crisp; remove and set aside.
-Add oil as needed to continue.
-Add onion and garlic and turn heat down, but enough to keep the ingredients sizzling.
-When onions begin to soften, add kale and cabbage.
-Keep turning and moving ingredients until they soften and the sweet smell rises.
-Add tomato pieces.
-Add soy sauce and pepper.
-Remove from heat.
Serving
On each plate, serve a mound of fried rice and 3-4 pieces tempeh.
Garnish with cilantro cut into small pieces and small lime wedges.
Add chili sauce to individual taste.
This will go nicely with a salad or plate of steamed vegetables. A meal for two.
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