Greens

Ingredients

3 tablespoons
tamari
1
of rice vinegar
2 tablespoons
shallots (minced)
1 teaspoon
dark sesame oil
1 1⁄2 pound
soy tempeh (cut into bite-sized pieces)
 
olive oil
1⁄2 teaspoon
salt
2 bunches
greens
1 tablespoon
honey or use a few drops stevia
2 tablespoons
tamari
3 tablespoons
water
1
lime (juiced)
1 tablespoon
olive oil
2
medium red onions (thinly sliced)
3 tablespoons
garlic (chopped)
2 cups
loosely packed fresh Thai basil leaves (or coarsely chopped sweet basil)
4 1⁄2 cups
hot cooked basmati rice
Yields:
servings

Instructions

To prepare tempeh, combine first 4 ingredients, stirring with whisk. Add tempeh, turning to coat. Let stand at room temperature 20 minutes to 4 hours, turning once. Remove tempeh from marinade, discard marinade. Heat olive oil in a wok or frying pan over medium-high heat. Add tempeh; sauté 2 minutes. Remove tempeh from pan.To prepare greens, heat olive oil in pan over medium-high heat. Add greens, then 1 ½ tablespoons sake and salt. Stir-fry 1 minute or until greens wilt. Remove from pan with a slotted spoon. Combine honey or stevia, 3 tablespoons tamari sauce, water, and lime juice; set aside.Heat 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; stir-fry 3 minutes or until onions are tender. Add tempeh, honey mixture, and basil, stirring to combine. Cook 2 minutes or until heated, stirring frequently. Spoon tempeh mixture in the center of a serving platter; arrange greens around tempeh. Serve with brown rice or quinoa.

Category: