Ingredients
Produce
- 2 Tbsp vegetable oil, canola
- 400-450g tempeh, diced/ crumbled
- 3 garlic cloves, thinly sliced/ minced
- 2 green onions, thinly sliced
- 1/2 cup Thai Basil, rough chopped
Sauce
- 1 Tbsp Maple syrup
- 1 Tbsp soy sauce, light
- 1 Tbsp soy sauce, dark
- 2 Tbsp Oyster sauce, vegetarian
- 1 tsp sriracha (optional)
Serving
- chopped cashew nuts, garnish
- 1 cup rice per person, jasmine/ basmati
Instructions
- Prep ingredients. Combine sauce into a small bowl, chop other ingredients as listed and keep separate.
- Heat oil in a wok or skillet, fry tempeh and garlic until slightly browned and aromatic, try to avoid burning garlic.
- Add the sauce and stir through, once the sauce is hot add onions and stir to wilt.
- Decide whether to alter sauce consistency or stop here to reheat later. Add 2 heaped tsp of cornstarch dissolved in 2 Tbsp cold water then reheat as desired.
- Turn off the tempeh, add basil and stir to wilt while you plate the rice.
Notes
- normal sweet basil works well too.