Wok Wednesdays – Curried Tempeh

Curried TempehOur Wok Wednesday project this time out was Stir-fried Curried Beef. As always, the original recipe can be found in Grace Young's Stir-Frying to the Sky's Edge.
As I was going to be the only one eating, I went ahead and veganized the recipe. I didn't change a lot, subbed out the beef for tempeh, subbed veggie broth for the chicken and added a little more liquid to the tempeh marinade.

Curried Tempeh
Recipe type: Stir Fry
Cuisine: Chinese
  • 1 tablespoon of oil
Bowl A
  • 8 oz tempeh, sliced thinly
  • 1 tablespoon ginger, shredded
  • 2 teaspoons light soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • ¼ teaspoon salt
  • ground black pepper, to taste
Bowl B
  • ⅓ cup vegetable broth
  • 1 teaspoon dark soy sauce
  • 1 tablespoon dry sherry
Bowl C
  • 1 cup red onion, thinly sliced
  • 1 tablespoon garlic, shredded
Bowl D
  • 1 tablespoon curry powder
Bowl E
  • 1 medium tomato, diced
  • 16 oz bag frozen peas, thawed
  • ¼ teaspoon sweetner
  1. Heat wok to smoking point and swirl in oil
  2. Empty Bowl C into the wok and stir fry for 30 seconds or until fragrant
  3. Push the onion mixture to the sides of the wok and empty Bowl A into the the middle. Spread it evenly into one ;ayer and allow to sear without stiring for 1 minute.
  4. Sprinkle on Bowl D and stir fry for 30 seconds or until fragrant.
  5. Empty Bowl E into the wok and str fry for about a minute.
  6. Swirl in the contents of Bowl B and cook 30 seconds to a minute, until everything is cooked through.

I hope you enjoy my contribution and be sure to check out all the other versions on Wok Wednesdays!

About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.
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