In this video, I’m going to show you how to make Tempeh Stir Fry with Shiitake Mushrooms and Asparagus.
So let’s begin, it’s very easy to open up Tempeh, I just sliced it right down the middle. Pull it out. And this part we’re going to wash and then we’ll get started. So, you just cut your Tempeh into pieces and the trick is adding the right kind of oil. In this case it’s going to be coconut oil to the pan. Coconut oil doesn’t produce any trans-fats when it’s being cooked when you don’t cook it really high. We’re supposed to be adding coconut oil here. This is an important part of the process because you want to brown the Tempeh. Tempeh doesn’t have a lot of flavor and the browning process helps and later you’re going to see what I do to actually create more flavor.
While the Tempeh is browning, go ahead and cut up your other vegetables so we’re going to cut up a Shiitake Mushroom. Shiitake Mushrooms have a lot of nutrition in them. Next, comes the Asparagus. With Asparagus, you just snap it to prepare it and then cut it up and check your Tempeh stirring occasionally. Now, the oil is what makes the Tempeh get brown and we want it to be brown and it’s used up a lot of oil. So, we’re going to add just a little bit more oil to it. This coconut oil doesn’t produce trans-fats and we’re not cooking at on super high heat, so it’s perfectly good to do this. If your oil ever smokes, you need to turn down your pan.
Now, if you’ll take a look, this Tempeh is getting quite brown, that’s exactly what you want. You want nice brown Tempeh. Now, it’s time to add the mushrooms and the asparagus and we’re going to add a little bit more coconut oil, actually just the mushrooms.
So, we’re browning the mushrooms as well. Now, we’re going to add the asparagus. We basically are browning the Asparagus also. Now, we’re going to add flavor to this and how we’re going to do that as we’re going to use tamari sauce which is basically a soy sauce. Tamari sauce is a little bit higher quality than your regular soy sauce for a variety of reasons. So, before you add the Tamari sauce, there’s one important thing that you need to do.
Okay you’ll notice everything is getting a little bit brown exactly what we want and everything is just a little bit brown here. Now, before you add the Tamari sauce you have to add some water, very important you add water first. You add water and then you add Tamari sauce about two teaspoons to three teaspoons and stir it in. It needs just a little bit more water because some of it is going to evaporate. And then the other thing that you add is a spice, so in this case we’re going to add barbecue spice.
Traditionally, for this one you grind in. However, I like it a lot and I’m going to pour it in. Then we want the flavors to blend and it’s running out the water so we’re going to add just a little bit more water. Okay. The heat is on low. Now, we’re going to make our salad. Making salad is easy you just buy yourself some mix of greens and you can add some lentils and some sprouted mongo beans and you use sprouted foods like this you’re eating high nutrition and high energy very, very good for you. Add some cashews, this cashews have been soaked in breads amino acids. I bottom out the health food store that way. Now, we’re just about ready, we’re going to add our Tempeh to the plate. The next step is to add some flax oil. Flax oil is really good for the Omega 3 and Omega 6 fatty acid content and it helps with your cells. So, I used it as a condiment, I just poured on everything, it tastes really good. I never take it by the spoon and finally any Annie’s Woodstock Dressing. This is an amazing dressing. I highly recommend it. You simply add it to your salad and you are good to go.
This meal has live enzymes on one side for healthy digestion and on the other side it’s been cooked and it’s very, very grounding energy which vegetarians often need and you will find that this is the most excellent and delicious tasting meal.
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