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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


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



  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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