Malaysian Stir-Fry with Peppers Recipe
Healthy Sweet and Sour Vegetable and Tempeh Main Dish
Sep 11, 2009
Versatile stir-fries are the staple of vegetarian, vegan and omnivorous cuisines alike. Like curry dishes, stir-fries can adapt to a variety of flavors, letting the spices, sauces, and vegetables of different ethnic cuisines shine through. Best of all, with a good wok and a quick hand, very little oil is needed. Stir-fries full of vegetables and low in fat can be healthy, satisfying meals.
This Malaysian-style recipe incorporates both sweet and sour ingredients, but does not include the meat or fish found in many Malaysian dishes. This vegetarian dish could be made vegan by substituting a liquid vegan sweetener for honey.
Don't feel like sweet and sour? Try these other vegan stir-fry recipes:
- Easy Tofu Teriyaki Stir-Fry uses dolp pock, a Chinese-style fried tofu.
- Peanut Noodles with ginger and lime make a zesty comfort food.
What is Sambal Oelek?
Sambal oelek is a spicy chili condiment used in many types of cuisine. It’s spicy, so test each brand before using the first time. And beware – some brands contain beef broth. If sambal isn’t available, try adding more hot peppers or dried hot red pepper flakes for additional heat. Or, leave it out of the recipe.
Try it with Tempeh or Tofu
Tempeh works best in this fragrant, simple recipe. But firm tofu, pressed and cubed will work nearly as well. Be gentle when stirring to avoid breaking up the delicate tofu.
Malaysian Stir-Fry with Peppers Recipe
Makes 4 servings.
Ingredients:
- 2 Tbsp. vegetable oil
- 2 medium onion, chopped
- 2 medium green bell peppers, chopped
- 3 cloves garlic
- 1 stalk broccoli, washed and cut into florets
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- 1 hot pepper (green or red chilli)
- 1 tsp. sambal oelek (pickled chilli) (optional)
- Black pepper to taste
- 1 brick tempeh, cubed or cut into ½” thick strips
- juice of 1/2 lime
- 1 medium tomato, chopped
Directions:
- Heat the oil in a large skillet or wok over medium heat.
- When the oil is hot, add the onions and the green chilli and stir to prevent sticking. Add the garlic.
- Sauté 15 minutes, or until onions have softened.
- Add the chopped green bell pepper, hot pepper, and broccoli florets.
- Add the sliced or cubed tempeh, stirring and frying for several minutes, until the outside of the tempeh gets slightly crispy.
- In a small dish, combine the honey, soy sauce, and sambal (hot chili pepper condiment).
- Add freshly cracked black pepper to taste.
- Stir and fry gently for a few more minutes, until vegetables are tender-crisp.
- Turn off heat and add the chopped tomato and lime juice, stirring gently.
- Serve on a bed of basmati or whole wheat rice. Or, serve in bowls with rice noodles and extra hot pepper flakes on top.
 |
 |
 |
