Vaguely Indonesian Stir-Fry

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Servings: 1 Difficulty: Intermediate
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A vibrant, savory vegetable stir-fry with sweet peanut sauce and crispy tempeh
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This dish captures the essence of a home-style Indonesian meal with its perfect balance of savory, sweet, and aromatic flavors. The stir-fry features crisp-tender broccoli, carrots, and onions alongside earthy oyster mushrooms, all coated in a rich Thai peanut-chili sauce. Served alongside fluffy jasmine rice and marinated tempeh, it offers a satisfying texture contrast and a complete vegan protein profile. The quick cooking method preserves the vegetables’ vibrant colors and nutrients. Ideal for a hearty breakfast or a quick weeknight dinner, this recipe brings comforting, familiar tastes to your table using simple, accessible ingredients. It&# 226;€™s a versatile dish that can be easily adapted to whatever fresh produce you have on hand.

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Vaguely Indonesian Stir-Fry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 51.0

Description

This dish captures the essence of a home-style Indonesian meal with its perfect balance of savory, sweet, and aromatic flavors. The stir-fry features crisp-tender broccoli, carrots, and onions alongside earthy oyster mushrooms, all coated in a rich Thai peanut-chili sauce. Served alongside fluffy jasmine rice and marinated tempeh, it offers a satisfying texture contrast and a complete vegan protein profile. The quick cooking method preserves the vegetables' vibrant colors and nutrients. Ideal for a hearty breakfast or a quick weeknight dinner, this recipe brings comforting, familiar tastes to your table using simple, accessible ingredients. It&# 226;€™s a versatile dish that can be easily adapted to whatever fresh produce you have on hand.

Ingredients

Directions

  1. Heat a wok or large skillet over medium-high heat and add a splash of peanut oil.
  2. Quickly stir-fry the sliced carrots for about 1 minute until slightly softened.
  3. Add the broccoli florets and stir-fry for another minute until bright green and crisp-tender.
  4. Add the quartered onions and stir-fry for 1 minute until fragrant.
  5. Pour in the remaining marinade and stir for one minute to combine flavors.
  6. Add the Thai peanut-chili sauce and stir for another minute.
  7. Stir in the cornstarch dissolved in warm water and cook until the sauce thickens and coats the vegetables.
  8. Place a mound of jasmine rice on each plate.
  9. Pile the vegetable stir-fry on one side of the rice.
  10. Arrange two tempeh wedges on the other side of the rice.
  11. Garnish the tempeh with garlic chunks from the roasting dish.
  12. Pour any remaining sauce from the pan over the tempeh and serve immediately.

Nutrition Facts

Servings 1

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.

Keywords: indonesian, stir-fry, vegan, tempeh, broccoli, peanut sauce, breakfast, vegetables, quick meal, plant-based, wok, jasmine rice, mushrooms, carrots, onion, healthy, dinner, gluten-free option
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