Vaguely Indonesian Stir-Fry
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
halved |
*
|
| 1 | medium |
onions
cut up |
|
| 1 | each |
carrots
sliced |
|
| ½ | pound |
mushrooms, oyster
|
*
|
| 1 | tablespoons |
cornstarch
|
|
| 1 | cup |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
broccoli florets
halved |
*
|
| 1 | medium |
onions
cut up |
|
| 1 | each |
carrots
sliced |
|
| 226.8 | g |
mushrooms, oyster
|
*
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
water
warm |
|
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
