I’m not a chinese food person, but DANG. This stir fry is good.
As I’ve detailed COUNTLESS times, I do not like rice, so my 9th grade trip to China was rough to say the least. I’ve tried to like rice, believe me, but I just can’t do it. Maybe one day, but for now, I’m happy eating quinoa as my main grain. More than happy- I love it. That’s not the point of this post, and neither is my China trip rant.
I’m lazy. There- I said it. I’m a lazy teenager who wants nothing more than to lay around and avoid productive tasks like studying. When dinner time rolls around during the week, I’m usually doing just that- studying- so I need a quick meal to make in-between subjects. Thus, this stir-fry is perfect.
Stir-fries are nothing without the sauce. Not gonna lie, there isn’t some elaborate sauce to go with this recipe. Like I said, this recipe is a twenty minute stir-fry. Ain’t nobody got time to make an elaborate sauce. Spoiler alert- the sauce is just soy sauce, which means you probably have it lying around already. Oh, how perfect 😉
Another great thing about this bad boy is that it’s so customizable. Swap the tempeh for chicken, broccoli for brussel sprouts, and soy sauce for peanut sauce and…boom! A whole new recipe (hey, maybe that’ll be my next post 😉 ). Thus, you essentially have a weekday worth of dinners without all the hassle of thinking of something different. SCORE! Let’s dig in like now, because I’m getting hungry.
- 1 bell pepper, diced
- 1 zucchini, diced
- 4 cups carrots, diced
- 1 medium head broccoli, diced
- 1 medium head cauliflower, riced
- 1 block tempeh, cubed
- 4 tbsp soy sauce*
- 1 tbsp sesame oil**
- 1 tbsp chili powder
- Topping ideas: Avocado, Sesame Seeds, etc
- 1.) Rice up your cauliflower in a food processor until it reaches a rice like texture and consistency.
- 2.) Meanwhile, pre-heat your pan and melt the sesame (or coconut) oil onto the pan. Swirl it around so it coats evenly.
- 3.) Once the cauliflower is riced, pour onto the pan, add the chili powder, and stir around for five minutes.
- 4.) After five minutes, toss in the broccoli, zucchini, bell pepper, and carrots. Continue to stir around, allowing everything to soften and cook.
- 5.) Once the other vegetables have been on the pan for ten minutes, toss in the cubed tempeh, along with the soy sauce. Continue to stir well for five minutes.
- 6.) Once the five minutes have passed, turn the pan off and serve the stir fry into four bowls. Add any other toppings you'd like and enjoy!
**- Coconut oil works as well.
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