More faux meat madness! Am I a one-trick pony? Perhaps. It has been a while since I made stir-fry and I was jonesin’. Traditionally I go for the savory and salty over the sweet but I decided to mix it up this time. One convenient thing (or arguably, bad thing) about tempeh is there’s no need to marinate because it won’t really accomplish anything.

Some Wok Smoke Goodness

This dish is loosely based off a recipe in a book a friend of mine gave me a few years back. It calls for some less common items like Kaffir lemon leaves which I’m sure are great, but a little too rare and exotic for me. We like quality food here but hunting high and low for an ingredient I’ll never use again before it goes bad just seems like a waste of time, money and sanity. So some DC-style modifications were in order. What do you think?

Honey Orange Tempeh Stir-Fry with Broccoli

Honey Orange Tempeh Stir-Fry with Broccoli
adapted from Wok Works

8oz tempeh
7 teaspoons oil (2 tablespoons, one teaspoon)
1 garlic clove; minced
1 teaspoon ginger; minced
a head of broccoli; chopped into small 1/2 inch pieces
Zest of one lemon
Juice of one lime
Juice of one lemon
7 teaspoons soy sauce (2 tablespoons, one teaspoon)
2 tablespoons honey
1 tablespoon rice wine

Steam your broccoli for 4 minutes and immediately dunk in cold water to stop the cooking process. Towel dry. Heat your wok, add two tablespoons oil and (carefully!) swirl around. Add your broccoli and stir fry for 1 minutes. Add your garlic and ginger and cook for another 30 seconds; tossing continually to prevent burning. Add all your remaining ingredients and toss to coat. Continue to cook until liquid reduced to a thick sauce (five minutes, tops). Remove from heat and serve. Enjoy.

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One Response to “Rockin' the Tempeh Sweetness – Honey Orange Tempeh Stir-Fry with Broccoli”

  1. John Boker says:

    This looks really good, I'll have to make it soon.