This vibrant dish captures the essence of an Indonesian street-food stir-fry, perfect for a hearty breakfast or a quick weeknight dinner. The medley of crisp broccoli, sweet carrots, and earthy oyster mushrooms is tossed in a rich, spicy Thai peanut-chili sauce that creates a glossy, flavorful coating. Served over fluffy jasmine rice and accompanied by pan-seared tempeh wedges, it offers a satisfying balance of textures and bold flavors. The combination of heat from the chili and nuttiness from the peanut sauce makes this a memorable meal that is both comforting and exotic, bringing a taste of Southeast Asia to your table.
Vaguely Indonesian Stir-Fry
Description
This vibrant dish captures the essence of an Indonesian street-food stir-fry, perfect for a hearty breakfast or a quick weeknight dinner. The medley of crisp broccoli, sweet carrots, and earthy oyster mushrooms is tossed in a rich, spicy Thai peanut-chili sauce that creates a glossy, flavorful coating. Served over fluffy jasmine rice and accompanied by pan-seared tempeh wedges, it offers a satisfying balance of textures and bold flavors. The combination of heat from the chili and nuttiness from the peanut sauce makes this a memorable meal that is both comforting and exotic, bringing a taste of Southeast Asia to your table.Ingredients
Directions
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In a small bowl, dissolve cornstarch in warm water to create a slurry; set aside.
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Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat.
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Add tempeh wedges and cook for 3-4 minutes per side until golden brown and crispy. Remove tempeh from the wok and set aside.
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In the same wok, add remaining peanut oil and garlic; saut for 30 seconds until fragrant.
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Add carrots and stir-fry for 2 minutes until slightly tender.
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Add broccoli florets and oyster mushrooms; stir-fry for 3-4 minutes until vegetables are crisp-tender.
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Add onion quarters and stir-fry for 1 minute.
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Pour in Thai peanut-chili sauce and stir to coat all vegetables evenly.
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Give the cornstarch slurry a quick stir and pour it into the wok.
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Stir constantly for 1 minute until the sauce thickens and glazes the vegetables.
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Place a mound of jasmine rice on each plate.
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Arrange the vegetable stir-fry on one side of the rice.
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Place two tempeh wedges on the other side of the rice.
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Garnish tempeh with reserved garlic bits and spoon any remaining sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 51.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 49.5mg3%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 3.9g16%
- Sugars 2.5g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
