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Ingredients
- 1 tbsp Fresh root ginger grated or minced 2 garlic cloves, grated or minced
- 1 Lime juiced
- 2 tsp Sriracha sauce to taste
- 21 Low-sodium soy sauce to taste
- 2 tbsp Canola oil divided
- 1 8- oz Tempeh cut into cubes
- 1 Onion
- 2 carrots
- 4 Bok choy
- 2 cups green beans
- 1 cup Brown rice for serving 2 scallions, sliced thinly, optional Fresh basil, optional
Instructions
- 1.In a medium bowl, combine the ginger, garlic, lime juice, sriracha, soy sauce and maple syrup. Taste and adjust seasoning with more lime for brightness, sriracha for spice, maple for sweetness and tamari for saltiness.
- 2.Add the tempeh and toss to coat evenly. Set this aside to marinate while you thinly slice the onion, carrots, and baby bok choy and trim and half the green beans. You want everything to be roughly the same size.
- 3.Heat a large skillet over medium-high heat with 1 tbsp canola oil. When the oil is hot, remove the tempeh from the sauce (leave the remaining sauce in the bowl), and transfer to the hot pan. Cook, tossing regularly, until browned on all sides. Transfer the tempeh to a clean bowl.
- 4.Add remaining 1 tbsp vegetable oil to the now empty skillet over medium heat. Add the sliced onion, carrots, baby bok choy, green beans and remaining sauce and cook, tossing frequently, until crisp-tender. Add the tempeh and stir to combine fully. Cook until heated through. Serve over brown rice, topped with scallions and fresh basil if you like.
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