Time 15 min
Recipe by Rosie Mansfield (Good Chef Bad Chef)
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
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.
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.
In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.