tempeh · vegan

Stir-fry sesame w/o tempeh

Clean, simple, delicious

82 kcal or 162 kcal with tempeh  happyfacenobackground  happyfacenobackground  VE

Flavours: 1 tsp sesame oil, 1 tsp toasted sesame seeds (black or white), 1 head of celery, ¼ tsp chilli flakes, salt, 1 tsp honey (or liquid sugar vegan substitute), 4 spring onions, for tempeh: ½ vegetable stock cube, 3g grated ginger, garlic clove

Bulk: 100g tempeh (if you want to add some protein and flavour)

Jazzy: top with some pink pickled ginger

Great with:  a warm bowl of sushi rice

Lets cook: If you are having tempeh with it, start by cutting it into bite-size chunks and boil in a small pan with 200ml water, stock cube, grated ginger and crushed garlic. Leave to simmer for around 20 minutes. Meanwhile, cut the celery stalks into bite-size chunks and add to a medium-high heat frying pan with sesame oil, sesame seeds, chilli flakes (add more if you like it hot), salt and honey/other. Stir-fry this for 20 minutes and then add the sliced spring onion. By now the tempeh should be ready*, so drain and combine to the celery, stir-frying for an extra few minutes. The celery should be soft, but still firm and the bitterness should be gone. This meal is definitely best served with sticky rice  cutefacenobackground

celerysf4

*When I say ‘ready’, I mean the bitterness of the tempeh should have gone. Taste test one and if it’s still a little bitter, just boil it for an extra few minutes.

Oh boy, I could eat this forever. I bought a load of celery heads (or rather saved them from the bin) reduced to 3p each, so I had this meal quite a few times over a couple of weeks. It’d go great as a side dish to many different Asian-style meals. What I love the most about this dish is the freshness. I feel like I’m giving my gut some really clean food.

 

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