Bok Choy with Blackened Tempeh
- 1/2 package of tempeh
- 1 medium size bok choy
- 4 medium shiitake mushrooms
- 2 cloves of garlic
- 2 Tablespoons sesame oil
- Lite Soy sauce (to taste … don’t over do it, a little goes a long way)
- blackening spice
Note: If you’ve never tried tempeh, give it a whirl. It’s got kind of a nutty flavor and it also soaks up flavors of whatever you cook it in/spice it with. It has a good amount of protein and other nutrients and is less processed than tofu.
You’ll need 2 pans for this one.
With the bok choy, we’ll be just using the dark green leaves so separate those from the stems and wash them off. You can then cut them into more bite size pieces. Remove the stems from the shiitake and then cut those in 1/4″ slices. Chop up the 2 garlic gloves.
Next, cut the tempeh into 1/4″ slices. Get 1 frying pan and put it on low heat and add the 1 tablespoon of sesame oil. Use tongs or a spatula to place the tempeh slices into the pan. What you want to do is just lightly coat them with the sesame oil, then flip them over. Get a plate and use the tongs to take the pieces out and set them on the plate. Sprinkle the blackening spice over the pieces (both sides). Turn up the heat to medium / medium-high and place the pieces back in the frying pan. Leave these cook for about 5-7 minutes.
Get the other frying pan and put that on low-medium heat. Add the 1 tablespoon of sesame oil to the pan. Add the chopped garlic and shiitake slices. Cook this for about 5 minutes while stirring occasionally so the garlic doesn’t burn. Add the bok choy and sprinkle the soy sauce over that. Stir everything around. I usually add a lid and let this cook for another 3-5 minutes.
While the bok choy mixture is cooking, flip over the tempeh and cook the other side for about 5-7 more minutes.
Makes 1 serving, so double if you’d like 2.