Stir-Fried Vegetables with Tempeh.
INGREDIENTS:-
2 tablespoons Olive oil
1 x Onions, white, sliced
3 x Carrots, julienned
3 sticks Celery, sliced
1 x Capsicums, green
2 x Garlic cloves
1 packet Tempeh
1 cup Broccoli, florets
1 cup Green beans
1 cup Mung beans
2 tablespoons Ginger, chopped
1 bunch Coriander
1 cup Mushrooms, sliced.
METHOD:-
Heat oil in a wok or deep frying pan. Add onions, carrots, celery, capsicum, beans and broccoli. Add mushrooms and bean sprouts after briskly stirring for up to 5 minutes. Stir again for a few minutes. Add a dash of soy sauce or sherry, salt and pepper or chilli sauce to taste. Finely slice packet of tempeh and fry in a small amount of oil until crisp. Serve with stir-fry, sprinkled on top or on the side of the dish. This dish can be used with meals or as a spread. It can also be blended and used as a dip.
servings: 6.