Mushroom, Tempeh & Black Bean Stir-fry
3 tsp brown rice flour or cornflour
2 cups liquid vegetable stock
¼ cup black bean sauce
150g tempeh, sliced into thin strips
1 red capsicum, sliced
1 head broccoli, broken into small florets, stems cut
150g oyster mushrooms, sliced into strips
1 cup fresh shiitake mushrooms (if dried, soaked in water overnight)
8 asparagus stems, ends removed and sliced lengthwise
1 handful of snow peas, topped and tailed
2 cups cooked rice, to serve
Mix brown rice flour or cornflour, stock and black bean sauce together until flour has dissolved.
Heat wok over a high heat. Add slices of tempeh and saute for a minute or two on each side. Use a plastic spatula to gently turn the pieces so they don’t break.
Add the capsicum, broccoli stems and florets and fry for a few minutes until the vegetables are bright green and a little wilted.
Add the mushrooms, asparagus and snow peas and stir fry for 2 to 3 minutes.
Add the vegetable stock and black bean mix. Stir the vegetables until the sauce boils gently and thickens. Once the sauce has thickened, remove the wok from the heat to cool for a few minutes, then serve with cooked brown rice.
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