This is a zesty dish loaded with flavor and for meat eaters you can substitute the tempeh for beef strips. Here’s how I do it:
Ingredients:
1 bunch of baby bok choy, stems trimmed off leave some stalk
1 package tempeh cut into thin rectangles or strip beef
4 cloves garlic chopped fine
1”ginger grated
6 scallions chopped
1-2 tsp chili powder
3 tbs oyster sauce
2 tbs soy sauce
1 tsp sesame oil
1 tbs rice vinegar
1 tsp agave or brown sugar
1 chili pepper chopped or 1 tsp crushed red pepper
Fresh lime, optional
In a hot skillet add a little veg oil, add the tempeh sprinkle it with chili pepper, a splash of soy sauce a drizzle of sesame oil and sear for 2 mins on each side then set aside. Add a touch more oil then add the garlic, chili pepper and ginger simmer 2-3 mins. Add the bok Choy simmer 2-3 mins then add the soy and oyster sauce, agave, rice vinegar and remaining chili powder. Add a dash of water. Cover and simmer 3-4 mins then add the tempeh and chopped scallions and simmer another 2-3 mins stirring frequently. Serve in bowls over fragrant jasmine rice with a squeeze of fresh lime.
