Broccoli Cashew Stir-Fry (serves2)

DSCN2371
One of the few kitchen utensils Will brought to our marriage some 30 years ago was a red enameled wok. It had seen yeoman service in his bachelor days but very little since then. Now that we are eating whole foods and doing our best to cook them without added oil, the wok has moved onto the “frequent-use” shelf of the kitchen island (far left in the photo, next to the cutting boards.)

DSCN2389

This recipe would work well with rice or with Asian noodles, but we found it perfectly adequate and filling on its own. A bowl of strawberries for dessert made it a lovely dinner. ~ Glyn

DSCN2363        DSCN2364

 

Broccoli Cashew Stir Fry

1 8 oz. pkg. tempeh, sliced into ½” slices
½ c small whole water chestnuts

Marinate at room temperature the tempeh and water chestnuts for at least one hour in ¼ c soy sauce
¼ c rice wine vinegar
1 tbsp. brown sugar
½ tsp. ground ginger
½ tsp. ground mustard
1 clove garlic, minced

DSCN2365        DSCN2367

Toast and set aside for a garnish:
½ c cashew halves

DSCN2366        DSCN2368

DSCN2369        DSCN2370

Stir fry the following ingredients in a dry wok

1 c broccoli florets
1 c sliced mushrooms
½ c sliced sweet peppers
2 scallions, thinly sliced

Add the marinated tempeh and continue to cook until browned. Serve topped with the cashews.

This entry was posted by Glyn Ruppe-Melnyk.

Please share your comments with us . . .

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: