Open your refrigerator. What do you see? A vegetable drawer containing week-old bok choy and cauliflower? Half limp celery and a quarter onion? Now turn to that good old wooden pantry door. Did you find a quarter bottle of Teriyaki sauce, a clove of garlic and a half-eaten bag of mixed nuts? Amazing! Those are exactly the items you will need to cook this “dear god, I only have a few disparate items to cook dinner tonight” asian masterpiece! Okay, so grab everything and place it on the counter. Also remember that you will need to run to the store right now (yes, now) and pick up a 16oz package of Tempeh or about a pound of chicken. I’ll wait…..Got it? Ok great.
What you will need: (you can use limp celery and week old bok choy if you want, because it’s what I did. If you’re not comfortable with that, then go get some rich people produce and stop reading this)
- Tempeh: 16oz package
- Teryaki Sauce: 1 1/2 cups (Recommended Soy Vay Veri Teriyaki Sauce)
- Bok choy: about 3 full sized stalks, cut into strips (make sure to slice the leaves from the stems)
- Celery: Three medium sized stalks, chopped
- Cauliflower: 1 1/2 cups
- Onion: Quarter, chopped
- Garlic: one clove, minced
- Mixed Nuts: One hand full or so. You could be fancy and use cashews, but then that would make this recipe Cashew Tempeh, which it’s not.
- Large Skillet
Chop the tempeh into 1/2 inch cubes. Pour 3/4 cups soy sauce into skillet and set heat to medium. As the soy sauce begins to heat, add tempeh onion and garlic. Sautee for about 10 minutes. Add the nuts, cauliflower and celery and the remaining 3/4 cups teryiaki. Continue to cook on medium heat for approximately 15 minutes stirring occasionally. Add bok choy leaves and stems, cook for another 10 minutes or until the bok choy has softened and mixed into the….mix.
Serve with some steamed rice and sake.
(originally posted Jun 25, 2010 @ 17:32)