SHIITAKE TEMPEH AND KALE STIR-FRY [VEGAN, GLUTEN-FREE]
Dairy Free, Healthy Nut Free, Sugar Free/Low Sugar, Vegan and Wheat Free
- desired amount of cooked rice or quinoa (I like red rice)
- 1 oz. dried shiitake mushrooms, reconstituted and sliced
- 8 oz. tempeh, sliced very thinly
- 1/3 cup liquid aminos or soy sauce
- 2 Tbsp. corn starch
- 3 Tbsp. rice wine vinegar
- 1 Tbsp. agave nectar
- 1 Tbsp. fresh ginger, minced
- garlic clove, minced
- ½ cup water from reconstituting shiitake mushrooms
- 1 Tbsp. sesame oil
- 2 garlic cloves, minced
- dash of crushed red pepper flakes
- 1 small bunch of kale, chopped and stem tips discarded
- 3 green onions, sliced thinly on the diagonal
- Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.
- Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.
- In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade.
- Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes.
- Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside.
- Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.
- Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.