Name: Lemongrass and chilli tempeh with snow peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 lemongrass stalk; 2 tablespoon rice bran or peanut oil; 200 gram tempeh, cut into 1 cm wide strips; 1 small onion, thinly sliced; 1 clove garlic, crushed; 1 1/2 tablespoon brown sugar; 1/2 teaspoon chilli powder; 300 gram snow peas; 2 kaffir lime leaves, finely shredded; 1/2 lemon, juiced; steamed rice, to serve

Lemongrass and chilli tempeh with snow peas

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 lemongrass stalk

2 tablespoon rice bran or peanut oil

200 gram tempeh, cut into 1 cm wide strips

1 small onion, thinly sliced

1 clove garlic, crushed

1 1/2 tablespoon brown sugar

1/2 teaspoon chilli powder

300 gram snow peas

2 kaffir lime leaves, finely shredded

1/2 lemon, juiced

steamed rice, to serve

Method

1.Trim lemongrass, keeping 7cm of thick white base. Remove and discard outer leaves and finely chop inner part. Set aside.

2.Heat 1 tbsp of oil in a wok on medium and fry tempeh, turning with a slotted spoon, for 2 mins, until crisp. Lift from oil and drain on paper towel.

3.Add remaining oil to wok. Stir-fry onion anc garlic, for 3 mins, until soft. Add lemongrass, sugar, chilli and 1/4 cup water and stir-fry for another 3 mins, until slightly caramelised.

4.Return tempeh to wok and add snow peas and 1/4 cup water. Stir-fry until coated with seasoning and snow peas are bright green and just tender.

Tempeh is made from whole soya beans and has a nutty. mushroom-like flavour. it may also be flavoured with spices or herbs. Look for it in supermarket fridges.
Note

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