I have noticed that the only vegan Asian dish I have cooked is sushi. That’s it!
Sad I know, but that is all about to change.
Other than the basic stir-fry, I’m not very familar with vegan Asian meals.
The reason I haven’t cooked many Asian meals is because of the pressure I once put on myself. I am a bit of a perfectionist, and not having the experience with certain techniques and exotic ingredients, I haven’t been confident enough to try making them.
There are many flavoursome salads and cooked meals waiting for me to make, and practice makes perfect so I am going to start veganising popular Asian favourites.
I created this recipe that was inspired from san choy bow.
I used ingredients that I already on hand and would be somewhat similar to the recipe I once used before I was vegan.
I tweaked this dish from the first time I made it and now it’s spot on!
The flavours complement each other beautifully and it only took me 20 mins to make.
This is a perfect entree or as it turned out for me, a main meal. I couldn’t stop at two cups so I had 5 cups for dinner.
Addictive – you have been warned.
( Roughly makes 10 cups – serves 2-3 )
150g organic tempeh
1 cup sliced button mushrooms
1/3 red capsicum
5 bok choy stalks
Cos lettuce leaves
2 Tbsp low sodium tamari sauce
1 Tbsp balsamic vinegar
1/8 Tsp grated ginger
- Peel mushrooms and wash all vegetables
- Finely cut mushrooms, capsicum and tempeh in small cubes roughly the same size
- Finely slice bok choy horizontally
- Place all sliced vegetables and tempeh into a mixing bowl
- Mix tamari, balsamic vinegar and ginger in a small cup and poor over the vegetables and tempeh
- Transfer mixture into a non stick fry pan and cook until mushrooms and bok choy and soft
- Serve into cos lettuce leaves
I’d love to know your favourite Asian dish!
Be kind to yourself,