Vegan Brussels sprouts with tempeh, Asian style

Ingredients for 2 servings:

• 400 g Brussels sprouts
• 1 vegetable onion(s)
• 3 garlic cloves
• 20 g ginger root
• 1 tsp Szechuan pepper, freshly ground
• 200 g smoked tempeh
• 3 tbsp peanut oil
• 5 tbsp dark tamari sauce
• 3 tbsp sesame oil, roasted
• 1 tsp sugar
• 1 n. B. sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Remove the wilted leaves from the Brussels sprouts. Slice the Brussels sprouts lengthwise. Peel and finely dice the onion, ginger, and garlic. Grind the Szechuan peppercorns. Cut the tempeh into 1 cm thick slices and fry in a pan with a little peanut oil for about 3 minutes until golden brown on both sides. In a small bowl, combine the soy sauce, sesame oil, and sugar with 4 tablespoons of water. Add the remaining peanut oil to a wok and fry the onion, ginger, and garlic over high heat for 2 minutes. Add the Brussels sprouts and Szechuan peppercorns and fry for another 2 minutes. Deglaze with the soy sauce mixture and cook for 10 minutes, until the Brussels sprouts are tender. Season with salt and serve. The recipe can also be found on my website: https://vegan-cooking-with-thalija.de/archive/1306