Vaguely Indonesian Stir-Fry
Submitted by mathmaster
A quick veggie stir-fry with broccoli, oyster mushrooms, and carrots tossed in peanut sauce and served over jasmine rice with roasted tempeh. Ready in 30 minutes flat.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 minNo passport required for this one. It borrows freely from Indonesian flavors without getting too fussy about authenticity, and that’s exactly the point.
Broccoli, carrots, onions, and oyster mushrooms hit a screaming-hot wok in quick succession, then get bathed in peanut sauce thickened with cornstarch until everything is glossy and clinging together.
Pile the stir-fry over steamed jasmine rice with roasted tempeh wedges on the side, and you’ve got a plant-powered weeknight dinner that comes together in half an hour.
Pro Tips
- Get the wok ripping hot before adding oil. A cold wok steams vegetables instead of giving them that signature stir-fry char.
- Cut your vegetables into similar-sized pieces so they cook at the same rate. Carrots go in first since they’re the densest.
- Mix the cornstarch with cold water before adding it to the wok. Dumping dry cornstarch into a hot pan creates lumps that won’t dissolve.
Ingredients
Directions
Heat your wok, add a splash of oil and let heat.
Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each.
Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.
To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over
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