Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 Stir-fried rice with tempeh source: quick and natural rice dishes The secret to this simple, tasty stir fry is speed. Have all the ingredients prepared before you heat the pan, and then work quickly. Add a handful of mung bean sprouts in the last step for " chinese leftovers " 5-6 ounces tempeh 3 TB oil 2 cloves garlic, minced 1 1/2 cups cooked brown rice, well cooled or chilled 1/3 cup shopped scallion 1 tsp. matural soy sauce. To prepare the tempeh, cut it into pieces each about 1/2 inch by 1 inch. Soak the pieces breafly in salted water.(in a bowl combine 1 tsp. sea salt with 1 cup cool water) pat dry, and deep or pan-fry them in any light oil until golden. Drain on paper. Place a wok or skillet over medium heat and add the 3 TB. oil. Add garlic and saute for 15 sec. Add the rice and stir fry for 2 min. Add the acallion fried tempeh peices and soy sauce stir frying until just heated through. Serve immediately Quote Link to comment Share on other sites More sharing options...
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