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You’ll Need:

• Whatever stir fry veggies you like, they can also be frozen (peas and carrots, bok choi, broccoli, etc.)
• A protein
• Garlic and ginger
• Chicken stock
• Soy sauce (preferably reduced-sodium, to give you more control of how salty the dish will be)
• Sesame Oil
• Salt and pepper to taste

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A post shared by Debra Amos (@alaskanamos)

Start by heating some oil in a pan and grating in your fresh garlic and ginger. Let them toast until fragrant, about a minute. If you’re using onions or mushrooms, fry these up at the same time. This is also the time to add and fry up your protein. (Unless it is egg, then add it at the end or cook in a separate pan.)

Next, pour in chicken stock to about half an inch above the bottom of the pan. If you need to steam any of your veggies, throw them in now and cover, let simmer until the veggies are steamed. If not, throw in all your veggies (for example if using frozen), and bring the stock to a boil. Let the stock cook and mix until it’s a bit thicker and coats the vegetables.

Now, pour in your soy and mix, tasting as you go. Be careful, if you’re using powdered stock and full-sodium soy sauce you can easily end up with a VERY salty dish.

Finally, add sesame oil and any other flavors you like, then add salt and pepper to taste. Garnish with green onions and sesame seeds, serve over rice.

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The post How to Make Super Simple Stir-Fry appeared first on thedancingcucumber.com.

Ingredients:

• 1/4 cup of soy sauce
• 1 tablespoon of gochujang or another type of chili paste
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of lime juice
• 2 teaspoons of sesame oil
• 1-inch piece of ginger
• 1 clove of garlic
• 1 8 oz package of tempeh
• 1 tablespoon of olive oil

Instructions:

1. Start by mixing together the soy sauce, chili paste of your choice, vinegar, lime juice, and sesame oil in a bowl.
2. Take a grater and grate the ginger and the garlic into the bowl with the other ingredients. Mix well.
3. Then, cut the tempeh into wedges, cubes, planks, or any type of shape you like. If you cut them into planks or wedges, make sure to cut them in half so they’re thinner and fry better.
4. Then, marinate the tempeh in the marinade in the fridge for at least 30 minutes or several hours.
5. Heat up a pan over medium-high heat and then add in the olive oil.
6. Drop in the pieces of tempeh, but not the marinade yet.
7. After cooking on the first side for 5-7 minutes, flip them over, and pour over the marinade.
8. Cook for another 5-7 minutes and serve with brown rice, quinoa, or anything else you like!

The post You Will Love the Asian Flavors in This Tempeh Recipe! appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Conscious Courtney (@conscious_courtney)

You’ll Need:

• Whatever stir fry veggies you like, they can also be frozen (peas and carrots, bok choi, broccoli, etc.)
• A protein
• Garlic and ginger
• Chicken stock
• Soy sauce (preferably reduced-sodium, to give you more control of how salty the dish will be)
• Sesame Oil
• Salt and pepper to taste

View this post on Instagram

A post shared by Debra Amos (@alaskanamos)

Start by heating some oil in a pan and grating in your fresh garlic and ginger. Let them toast until fragrant, about a minute. If you’re using onions or mushrooms, fry these up at the same time. This is also the time to add and fry up your protein. (Unless it is egg, then add it at the end or cook in a separate pan.)

Next, pour in chicken stock to about half an inch above the bottom of the pan. If you need to steam any of your veggies, throw them in now and cover, let simmer until the veggies are steamed. If not, throw in all your veggies (for example if using frozen), and bring the stock to a boil. Let the stock cook and mix until it’s a bit thicker and coats the vegetables.

Now, pour in your soy and mix, tasting as you go. Be careful, if you’re using powdered stock and full-sodium soy sauce you can easily end up with a VERY salty dish.

Finally, add sesame oil and any other flavors you like, then add salt and pepper to taste. Garnish with green onions and sesame seeds, serve over rice.

View this post on Instagram

A post shared by J. Nguyen (@j3hyo)

The post How to Make Super Simple Stir-Fry appeared first on thedancingcucumber.com.

Ingredients:

• 1/4 cup of soy sauce
• 1 tablespoon of gochujang or another type of chili paste
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of lime juice
• 2 teaspoons of sesame oil
• 1-inch piece of ginger
• 1 clove of garlic
• 1 8 oz package of tempeh
• 1 tablespoon of olive oil

Instructions:

1. Start by mixing together the soy sauce, chili paste of your choice, vinegar, lime juice, and sesame oil in a bowl.
2. Take a grater and grate the ginger and the garlic into the bowl with the other ingredients. Mix well.
3. Then, cut the tempeh into wedges, cubes, planks, or any type of shape you like. If you cut them into planks or wedges, make sure to cut them in half so they’re thinner and fry better.
4. Then, marinate the tempeh in the marinade in the fridge for at least 30 minutes or several hours.
5. Heat up a pan over medium-high heat and then add in the olive oil.
6. Drop in the pieces of tempeh, but not the marinade yet.
7. After cooking on the first side for 5-7 minutes, flip them over, and pour over the marinade.
8. Cook for another 5-7 minutes and serve with brown rice, quinoa, or anything else you like!

The post You Will Love the Asian Flavors in This Tempeh Recipe! appeared first on thedancingcucumber.com.