Mike and I were talking about my blog the other day and quickly came to the realization that cupcakes bring big hits while things like this do not. However, cupcakes are not exactly what I need to be eating with a 50K race coming up in about 6 weeks. Lots of vegetables and protein? Probably a better choice.
If you’ve been looking for a quick “I just got a flu shot, did a temp run, voted, grocery shopped, and now it’s late and I want fast, healthy dinner NOW,” look no further. This is good stuff and it makes plenty so you should be good to go with leftovers for lunch. It’s a pretty standard stir fry — just mix up a sauce, cook some protein and vegetables, then stir in the sauce and serve over rice — but there are so many times that a standard stir fry hits the spot, and today was one of those days.
1 tbsp water
1 tbsp corn starch
5 tbsp soy sauce
2 tbsp chili garlic sauce (omit or scale back if you don’t like spicy food)
1 tbsp sesame oil
3 tbsp vegetable oil
4 cloves garlic, chopped
2 8-ounce packages tempeh, cut into 1″ x 1/2″ rectangles about 1/4″ thick
8 ounces button mushrooms, sliced
2 tbsp Shaoxing wine
1 large crown broccoli, cut into bite-sized florets
3 baby bok choy, sliced crosswise
Stir together the sauce ingredients and set aside.
Heat the oil in a large wok or skillet over high heat.
Add the garlic and cook 30 seconds. Add the tempeh and stir gently, cooking for a few minutes (until golden).
Add the mushrooms and stir-fry for about 30 seconds.
Add the Shaoxing, broccoli, and bok choy and stir fry for a few minutes, or until vegetables are crisp-tender. Stir in the sauce and cook just until it thickens.
Serve over rice.