Lunch · Chinese · 15 min
Tempeh and Zucchini Stir-Fry with Scallions and Ginger
- Calories
- 605
- Protein
- 37g
- Carbs
- 72g
- Fat
- 22g
Ingredients
- 128.8 g tempeh
- 157 g zucchini
- 2 clove garlic
- 1 tsp fresh ginger
- 2 sprig scallion
- 1 tbsp soy sauce
- 0.5333 tsp sesame oil
- 1 tsp olive oil
- 0.33 cup white rice
Method
- 011. Rinse the dry white rice and steam with 130 ml water for 15 minutes until tender and fluffy.
- 022. Slice the tempeh into 1/2-inch thick batons and the baby zucchini into thin rounds. Chop the garlic, ginger, and scallions.
- 033. Heat the olive oil in a wok or heavy skillet over medium-high heat. Add the tempeh batons and stir-fry until golden brown and crisp on all sides, about 5-6 minutes. Remove tempeh and set aside.
- 044. In the same wok, add the zucchini rounds. Stir-fry over high heat until charred at the edges but crisp-tender, about 3 minutes.
- 055. Return the tempeh to the wok along with minced garlic, chopped ginger, and half of the scallions. Pour in the soy sauce and toss for 1 minute until fragrant.
- 066. Serve the stir-fry over the warm steamed white rice. Drizzle with sesame oil and garnish with the remaining fresh scallions.
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