Stir-Fried Tempeh, Napa Cabbage, and Carrots (Recipe #95)

I love a good stir-fry over rice! This recipe for stir-fried tempeh, napa cabbage, and carrots was great! I liked this stir-fry and would make it again!

The sauce was very simple, composed of red wine vinegar, orange juice (only 6 tbsp so squeeze your own from about 2 oranges), sugar, ketchup (I was surprised by this too), cornstarch, and salt. All that you need to do is whisk the ingredients together and set it to the side until it is needed. The tempeh was sauteed separately with soy sauce on high heat until browned. The carrots are sauteed and the cabbage (I used green cabbage instead of napa because that was what I had on hand) is added to it until they begin to brown. I then added a mixture of garlic, ginger, red pepper flakes, and green onion to the center of the pan. As soon as the mixture became fragrant, I mixed it into the veggies. I added the tempeh and sauce into the pan. I let that simmer until it began to thicken (only about two minutes). 

I served the stir-fry with scallions on the top and over white rice. I liked the vegetables and the sauce. I like tempeh, but I did not love it. I think this would have been better with another vegetable in place of the tempeh (maybe cauliflower or red peppers). I really enjoyed the flavor that the sauce brought to the dish and I would use that on other stir-fried vegetables.

Taste: 8/10

Level of difficulty: 1/5

Notes for next time: I would love to replace the tempeh with other veggies.