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Tempeh
is made from fermented soybeans and has a nutty flavor and
a firm meaty texture. Here it's combined with red pepper and
snow peas to make a simple and satisfying Indonesian-style
stir-fry.
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| 1
cup long-grain rice |
| 2
tablespoons kecap manis
|
| 2
tablespoons soy
sauce |
| 2
tablespoons water |
| 1
teaspoon tamarind puree (or use 1 tablespoon of lemon
juice) |
| 2
tablespoons canola or peanut oil |
| 7
oz (210g) tempeh—cut into small cubes |
| 1
red pepper (capsicum)—julienned |
| 16
snow peas (mange tout)—ends trimmed |
| 2
cloves garlic—finely
chopped |
| 1
tablespoon grated fresh ginger |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
| 2
tablespoons roughly torn cilantro (coriander) leaves |
COOK
the rice. WHILE the rice is cooking, mix together the
kecap manis, soy sauce, water and tamarind puree in a small
bowl. HEAT the oil in a wok over high heat, add the tempeh,
red pepper and snow peas and stir-fry for 5 minutes. ADD the
garlic and ginger and stir-fry for 1 minute. ADD the sauce
mix, scallion and cilantro and stir-fry for 30 seconds. SERVE
with rice.
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