Chinese Ginger Date Stir Fry with Tempeh
Chinese ginger and date stir fry with tempeh, oil-free and sugar-free.
Servings: 4 people
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!