Bok Choy & Tempeh Stir Fry with sautéed vegetables served over rice. This dish is quick and easy to make and is absolutely delicious. Bok Choy is a nutrient-dense member of the cabbage family and can be found at most grocery stores. If you’re unable to eat soy, you can substitute the tempeh for chicken, shrimp, or seitan and replace the soy sauce with liquid aminos. We used leftover grilled corn in this recipe, but you can also use steamed, canned, or frozen corn if you decide to include that ingredient.

Ingredients

Serves: 3 Time: 40 minutes

Bok Choy & Tempeh Stir Fry

• 1 cup uncooked rice
• 1/2 package tempeh, sliced 
• 1 head of Bok Choy, sliced
• 1/2 yellow onion, diced
• 1 small bell pepper, sliced
• 1/2 cup mushrooms, sliced
• 1 large carrot, sliced
• Optional: 1/2 ear of cooked corn, kernels removed or 1/4 cup frozen corn, thawed
• Sesame or olive oil

For the sauce: 

• 2-3 Tbs soy sauce
• 1 Tbs rice vinegar
• 1 Tbs corn starch
• 1/2 tsp black pepper
• 1 garlic clove, minced or 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 cup water 

Directions

1. In a rice cooker or stovetop pot, begin cooking your rice with 2 cups of water.
2. Rinse, dry, and prepare your vegetables and slice the tempeh.
3. Mix the sauce ingredients in a small bowl and set aside.
4. In a skillet or wok, heat about 1 Tbs of sesame or olive oil on high heat. Once hot, begin cooking the tempeh.
5. Cook the tempeh until lightly browned on each side.
6. Add in the onion, bell pepper, corn, and carrot.
7. Continually stir the vegetables on high heat until the onions are translucent and the remaining vegetables are tender.
8. Reduce heat to medium-high and add in the mushrooms and bok choy.
9. Create a hole in the center of the pan and add in the sauce. The sauce will quickly begin to darken in color and bubble. At that moment, stir it into the vegetables.
10. Cook for about 5-7 minutes in the sauce.
11. At this point, the vegetables should be fully cooked. Serve with rice and enjoy. Optional toppings include sesame seeds, chopped peanuts, green onions, or sriracha.

Nutrition Information

Nutrition Disclaimer

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