Coming back from a long weekend away, I wanted to make something quick and easy when we got home Sunday night. I also wanted to use up what ingredients were on their way out…Stir-frys serve this purpose well because you can put almost anything in them, plus they are super-fast (I think the longest part is the chopping) and healthy.
Tempeh, Celery and Broccoli Stir Fry
In the fridge I found some semi-soft broccoli, semi-soft celery and tempeh. I put a large pan (I don’t have a wok, but the key to cooking a stir fry that doesn’t get soggy is using a big pan with a large surface area) over high and added chopped onion, ginger and garlic and sauteed until they took some color.
Next I added chopped celery (cut on the bias), chopped broccoli (use the stems, just peel of the outer, tough layer and chop up), and tempeh. At this point I also added equal parts (a couple of tablespoons each) of soy sauce, rice wine vinegar and sesame oil.
Once there was a little color on the vegetables (2-3 minutes), I added about 2 cups water and covered for about a minute so the broccoli could cook through. Then to make the sauce, I pushed all the ingredients in the pan to the outside so there was a hole in the middle where I could pour in a flour slurry (2 T flour thinned with 2 T water) to thicken the sauce. This isn’t a necessary step, but I was feeling traditional (technically cornstarch is traditional).
Served with quinoa
Finished Product
[...] stacked the leftover quinoa (from Sunday’s dinner), rinsed canned black beans, chipotle salsa, chopped up avocado, red onion and cilantro, drizzled [...]