Chinese ginger date stir-fry
I love Chinese take-out for many reasons. Chinese dishes are full of vegetables and cooked tofu. The Chinese stir-fry sauces are full of flavor. In addition, I love going out to eat with a group, so I can try all of the different vegetable and noodle dishes. Chinese take-out has to be one of the most comforting foods.
Chinese take-out is a delicious treat on occasions, however when I am cooking at home I like to make dishes that are nutritious and healthy. This Chinese ginger date stir-fry sauce is bursting with flavors, but does not contain any of the processed sugars or oils found in traditional Chinese dishes.
This Chinese ginger stir-fry sauce only uses 5 simple whole food ingredients. You can make this delicious sauce in one blender and in only 15 minutes. The dates make this sauce naturally sweet and thick.
The great thing about this Chinese ginger sauce is that it goes great with any vegetables you have on hand. I used broccoli, bok choy, carrots, and mushrooms, but there are really endless options. Next, add in a plant-based protein such as tofu, tempeh, or seitan. Finally, serve the finished stir-fry over a plate of whole grains for a very balanced and delicious dinner.
I hope you LOVE this stir fry! It is:
Quick and Easy
Full of flavor
If you are looking for another Asian-inspired healthy dish to go along with this stir fry be sure to try my Thai peanut tahini cabbage salad.
If you try this recipe, let me know! Leave comment and tag a photo @plantifulpicnic on Instagram!
Chinese Ginger Date Stir Fry with Tempeh
Chinese Ginger Sauce
- 20-24 whole pitted dates
- 2/3- 1 cup water
- 1/3 cup soy sauce (or aminos)
- 1-2 cloves garlic
- 1/2 teaspoon minced fresh ginger
- 2 bunches broccoli
- 2 large carrots
- 2 heads bok choy
- 8-12 crimino mushrooms
- other veggies of your choice
For the tempeh
- 1 package tempeh
- 1-2 tablespoons low sodium soy sauce or liquid aminos
- brown rice or other grain
- sesame seeds
- fresh chives
For the Ginger Sauce
- Cover the dates with 2/3 cup water and let soak for a few hours or microwave for 1 minute to soften the dates.
- Add in the dates with the water, soy sauce, garlic cloves, and fresh ginger into a high speed blender. Blend until completely smooth. Add up to a 1/3 cup more water to thin the sauce if desired.
For the Tempeh
- Thinly slice the block of tempeh into 1/4-1/2 inch thick pieces.
- Lightly grease a skillet, then add the slices of tempeh to the skillet. Coat both sides of the tempeh with the soy sauce.
- Heat the tempeh on the stove at medium heat for 3-4 minutes, turn on each side until browned.
For the Vegetable Stir Fry
- First add in the broccoli and carrots to a skillet. Pour on a few tablespoons of water. Cover the pan with a lid and cook on medium heat for 3-4 minutes.
- Add in the rest of the vegetables to the pan. Continue cooking another 5-6 minutes until just before the vegetables are tender.
- Pour in the ginger date sauce over the vegetables. Add in the cooked tempeh to the pan. Stir everything together and continue cooking at medium-low heat for 3-4 minutes until it is hot.
- Serve the finished stir fry over brown rice or your choice of grain. Sprinkle on some chives and sesame seeds to serve. Enjoy!