Summary

Ingredients

• 50 g soy country fillets from Vantastic Foods
• 200 g tempeh made from Taifun black beans
• 160 g basmati rice
• 1 stick lemongrass
• 2 chilli pepper (s), red
• 4 cm ginger
• 3 clove (s) garlic
• 1 lime (s)
• 3 tablespoon sesame oil, toasted
• 7 tablespoon soy sauce
• 5 tablespoon No Fish sauce (veg. Substitute)
• 2 tablespoon sugar, brown
• 0.5 teaspoon ½ pepper, white from Sri Lanka, ground in a mortar
• 500 g pak choi
• 200 g suar snap peas
• 1 bunch spring onion (s)
• 3 tablespoon oil
• 2 tablespoon sesame seeds

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Instructions

1. Remove the outer lemongrass leaves, quarter the stick, press lightly with the knife and cut into 5 cm pieces. Clean and core the chilli and cut into thin strips. Peel and chop the garlic. Wash and grate the lime, then squeeze.
2. Mix the prepared ingredients with the sesame oil, soy and no fish sauce and sugar. Cut the tempeh into small cubes and add to the marinade with the soy meat. It is best to let it steep for 5 hours.
3. Cook the basmati rice according to the instructions on the package.
4. Wash the pak choi and cut in half lengthways, then cut into 4 cm pieces. Wash the sugar snap peas and cut in half. Wash the spring onions and cut into strips.
5. Heat the oil in the wok and fry the soy meat with tempeh in it. Add the rest of the marinade and 150 ml of water and bring to the boil. Add the pak choi, spring onions and snow peas and simmer for 8 minutes.
6. When the vegetables are cooked, season to taste and serve.
7. https://vegan-cooking-with-thalija.de/archive/1276