Ginger Tempeh Vegetable Stir Fry

CHICOPEE, Mass. (Mass Appeal) – Stir-fries are an easy way to get dinner on the table fast with minimal cleanup! Leslie Cerier, the Organic Gourmet from, showed us how to make a vegetarian stir fry using tempeh.

Ginger Tempeh Vegetable Stir Fry
Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal.

3 Tbsp Nutiva Organic Red Palm Oil*
3 Tbsp grated ginger
2 Tbsp tamari
1 Tbsp mirin, water or wine
1 cup chopped onions
1 cup carrots, sliced into match sticks
8 ounce soy tempeh, cut into ½ inch cubes
2 cups sliced summer squash, in half moons
2 cups coarsely chopped bok choy

Heat and melt the red palm oil in a wok or large skillet over medium-high heat. Add ginger, mirin, and tamari and fry for a minute to blend flavors.
Add onions, carrots and tempeh and stir fry for 5 minutes, or until the carrots turn bright orange.
Add the summer squash and continue to stir fry for 3 minutes, or until it turns bright yellow.
Turn off the heat and stir in bok choy, which will wilt and turn bright green quickly.
Taste and adjust the seasonings; add more tamari for a saltier taste, if you like.

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