Braising is a cooking method that begins by browning the ingredients in a little oil, then adding a bit of liquid, covering the pot tightly and cooking to blend the flavors. In this recipe, browned tempeh is joined by Chinese vegetables and a flavorful hoisin sauce—with dynamic results. This dish is delicious alone or over brown rice.
- 2 tsp. canola oil
- 16 oz. tempeh, cut into 1/2-inch cubes
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger
- 2 large carrots, thinly sliced diagonally
- 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
- 1 8-oz. can sliced water chestnuts, drained and rinsed
- 4 scallions, trimmed and sliced diagonally
- 1/3 cup hoisin sauce
- 1/4 cup water
- Salt and freshly ground black pepper to taste
- 1 1/2 cups snow peas, trimmed and halved diagonally
- Heat oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds.
- Stir in remaining ingredients except snow peas. Reduce heat to low, cover and cook 15 minutes.Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
- Serving Size: Serves 4
- Calories: 370
- Carbohydrate Content: 38 g
- Fat Content: 15 g
- Fiber Content: 9 g
- Protein Content: 24 g
- Saturated Fat Content: 1 g
- Sodium Content: 890 mg
- Sugar Content: 16 g