Name: Peanut, vegie and soy tempeh stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 teaspoon ground coriander; 2 clove crushed garlic; 500 gram tempeh (soy); 2 tablespoon vegetable or peanut oil; 3 green onions, sliced; 1 medium carrot, sliced; 1 medium green capsicum, sliced; 100 gram snow peas; 1 medium tomato, chopped; 2 tablespoon ketjap manis; 1/4 cup raw unsalted peanuts; cooked white long-grain rice, to serve

Ingredients

1 teaspoon ground coriander

2 clove crushed garlic

500 gram tempeh (soy)

2 tablespoon vegetable or peanut oil

3 green onions, sliced

1 medium carrot, sliced

1 medium green capsicum, sliced

100 gram snow peas

1 medium tomato, chopped

2 tablespoon ketjap manis

1/4 cup raw unsalted peanuts

cooked white long-grain rice, to serve

Method

1.Combine coriander, garlic and 1 tablespoon water in a small bowl. Rub mixture onto tempeh. Cut tempeh into 1cm slices.

2.Heat a wok or large frying pan over high heat. Add oil; swirl to coat. Stir-fry tempeh, in batches, for 1-2 minutes or until golden. Transfer to a heatproof plate. Wipe wok clean.

3.Add onion, carrot, capsicum and 1 tablespoon water to wok; stir-try for 3-4 minutes or until carrot is just tender.

4.Add snow peas and tomato to wok; stir-fry for 2 minutes. Add tempeh and ketjap manis; stir-fry until hot. Spoon rice onto plates; top with stir-fry and peanuts, then serve at once.

Ketjap manis is thick, sweet soy sauce. This stir-fry is a good source of iron.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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