Hoisin-braised Tempeh And Chinese Vegetables

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 16 ounces tempeh, cut into 1/2-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 2 large carrots, thinly sliced diagonally
• 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained and rinsed
• 5 scallions, trimmed and sliced diagonally
• 1/3 cup hoisin sauce
• 1/4 cup water
• salt
• fresh ground black pepper
• 1 1/2 cups snow peas, trimmed and halved diagonally

Recipe

• 1 heat the olive oil in large pot over medium-high heat.
• 2 add tempeh and cook until browned, stirring often, about 5 minutes.
• 3 add garlic and ginger.
• 4 cook until fragrant, about 30 seconds.
• 5 stir in remaining ingredients except the snow peas.
• 6 reduce heat to low, cover and cook 15 minutes.
• 7 add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
• 8 remove and place on a serving platter, over rice if desired.
• 9 enjoy!