Tuesday, May 7, 2013

Water Spinach and Tempeh

Water Spinach and Tempeh
In the far east, water spinach is a popular classical dish.  It's full of antioxidants and is very tasty.  By adding tempeh, which is made from soy bean, it adds all the benefits of soy.  It's also more delicious.

My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes
Water Spinach and Tempeh

  • 1 handful water spinach - trim
  • 1 cup roughly crusted tempeh - you can buy at Fred Meyer and Trader Jose as well
  • 2 cloves minced garlic
  • 1 1/2 tbsp olive oil
  • 1 teaspoon dried chili flakes
  • 1 tbsp soy sauce
  • Some salt
For The Tempeh:
  • 1 teaspoon garlic powder
  • 1/2 tbsp grated ginger
  • 2 teaspoons sesame oil
  • 1 tbsp soy sauce
Cooking Directions:
  1. Wash and soak the trimmed water spinach for 10 to 15 minutes with some salt to make it more crunchy and better taste. 
  2. Bring to boil the water spinach half cook and immediately remove and put them in ice water and strain it.
  3. Mix the crusted tempeh well with the seasoning above and fry with 1/2 tbsp olive oil until golden.  Set aside.
  4. Using the same frying pan, heat another tbsp of olive oil and fry the minced garlic until fragrant then add the spinach.  Stir well with soy sauce, chili flakes and pinch of salt if need it, then add the cooked tempeh. 
  5. Mix them all well and serve.


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