Chinese Stir-Fry with Tempeh and Mushrooms

Advance Preparation - Rice Cooking (Start 2+ hours before)

  1. Measure 190g dry brown rice and 474g water

  2. Bring water to full boil, reduce to 250°F

  3. Add rice, cook approximately 40 minutes

  4. Cool completely in refrigerator for minimum 1 hour

Ingredients

Proteins & Mushrooms

  • 200g tempeh

  • 1134g (2.5 lbs) mixed mushrooms

  • 15g dried porcini mushrooms

  • Water for rehydrating porcini

Vegetables

  • 300g (3) carrots

  • 200g snow peas

  • 150g (1 medium) onion

  • 20g (4 cloves) garlic

  • Optional: 100g mung bean sprouts

Seasonings & Oil

  • 30ml olive oil for frying

  • 30ml Chinese black vinegar (or sherry vinegar)

  • 2-3g (approximately 1 teaspoon) five spice powder

  • 15-20g (2-3 tablespoons) nutritional yeast

Method

Mise en Place

  1. Rehydrate porcini mushrooms in hot water (20-30 minutes), strain and reserve liquid

  2. Shred carrots using large holes of box grater

  3. Cut snow peas into 2-3 pieces crosswise

  4. Finely chop onion and mince garlic

  5. Chop tempeh into approximately 1cm pieces

First Phase (Pan)

  1. Dry brown mixed mushrooms, add 15ml olive oil once browned, fry lightly, remove

  2. Fry onion and garlic in 7.5ml olive oil until translucent, remove

  3. Fry tempeh in remaining 7.5ml olive oil until golden, remove

  4. Deglaze pan with black vinegar, reserve liquid

Second Phase (Pot)

  1. Fry shredded carrots until beginning to soften (3-4 minutes)

  2. Add snow peas and mung bean sprouts if using, cook 1-2 minutes

  3. Combine all reserved ingredients

  4. Add five spice powder, nutritional yeast, and porcini soaking liquid

  5. Add chilled rice, mix until well combined and heated through

Notes

  • No added salt

  • Multiple cooking stages allow for rest periods

  • Can be stored in refrigerator for up to 3 days