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GCBC11 EP05 Tempeh Chinese Broccoli

 

Serves 2

Time 15 min

Recipe by Rosie Mansfield (Good Chef Bad Chef)

    Vegetarian-Oyster-210ml LR.pngLight Soy 210ml-scr (3).png

Ingredients

2 bunches Chinese Broccoli (Gai Lan)
¼ cup AYAM™ Vegetarian Oyster Sauce
1 clove Garlic, grated
1 ½ tbsp AYAM™ Light Soy Sauce
1 tsp Coconut Sugar
2 tsp AYAM™ Sesame Oil
1 tbsp Extra Virgin Olive Oil
1 x 300g block Tempeh
2 tsp crispy fried Shallots
2 tsp Sesame Seeds

 

Method

  1. Cut the Chinese broccoli stems from the leaves. Cut the stems in half lengthways and cut the leaves in half crossways. Steam stems and leaves for 2-3 minutes or until al dente.

  2. Slice the tempeh into strips, then drizzle the olive oil into a non-stick frypan over medium-high heat and fry the tempeh on both sides until golden.

  3. In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.

  4. Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.

Tags: _ Vegetables_ Asian Sauces_ Easy Asian recipes_ East meets West_ Chinese cuisine_ Lunch_ Dinner_ Latest recipes_ All recipes

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