Soy meat stir-fry Asian

Ingredients for 4 servings:

• 50 g soy country fillets from Vantastic Foods
• 200 g black bean tempeh from Taifun
• 160 g basmati rice
• 1 stalk(s) lemongrass
• 2 red chili peppers
• 4 cm ginger
• 3 garlic cloves
• 1 lime(s)
• 3 tbsp sesame oil, roasted
• 7 tbsp soy sauce
• 5 tbsp No Fish Sauce (vegetarian substitute)
• 2 tbsp brown sugar
• ½ tsp pepper, white pepper from Sri Lanka, ground pepper
• 500 g pak choi
• 200 g sugar snap peas
• 1 bunch of spring onions
• 3 tbsp oil
• 2 tbsp sesame seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours

vegan

Remove the outer lemongrass leaves, quarter the stalks, press lightly with a knife, and cut into 5 cm pieces. Clean, deseed, and thinly slice the chili. Peel and chop the garlic. Wash and zest the lime, then juice it. 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. Let it marinate for 5 hours, ideally. Cook the basmati rice according to the package instructions. Wash the pak choi and halve lengthwise, then cut into 4 cm pieces. Wash and halve the snow peas. Wash the spring onions and slice them into strips. Heat the oil in a wok and sear the soy meat and tempeh. Add the remaining marinade and 150 ml water and bring to a boil. Add the pak choi, spring onions, and snow peas and simmer for 8 minutes. When the vegetables are tender, season to taste and serve. https://vegan-cooking-with-thalija.de/archive/1276