Dinner with the General…..
General Tso that is. Ha ha. I made a healthier version of the dish you typically find in a Chinese restaurant. I used tempeh and added a head of broccoli. It was quite tasty.
General Tso’s Tempeh
1 pkg tempeh, cubed
1 head of broccoli, chopped into bite-size pieces
cooked brown rice
4 hot dried chile peppers, cut into pieces or you can leave whole
2 chive stalks, chopped
1T sesame oil
1 clove garlic, minced
1″ ginger, peeled and minced
3T rice vinegar
4T red wine
Earlier in the day, place the cubed tepeh in a container with two cups water or veggie broth. Place in the fridge. This will allow it to expand before cooking. In a wok or large skillet, saute the tempeh in the vegetable oil until it starts to brown on the edges. Lower the heat and add the broccoli and red chile peppers. Saute until heated through and bright green. Set aside. In a small sauce pan, saute the garlic and ginger in the sesame oil until soft. In a small bowl combine the rice vinegar, wine, and cornstarch, making sure the cornstarch is dissolved. Add to the garlic/ginger mix. Add the sugar and tamari. Stir until thick. Pour the sauce over the tempeh and broccoli. Gently stir. Cook on low for 5 minutes. Serve over the cooked rice and garnish with sesame seeds and chives.
(c) Two Vegan Boys 2011
I hope you enjoy the recipe as much as we did.
It is hard to believe September is almost over. But I am looking forward to October. I love, love, love pumpkin season. Pumpkin cooked in every way possible, from curry to scones. Yum. And Halloween is the most fun holiday ever.
Well, I am off to clean the destruction my wee fellows have made playing. Yay for a tv free home! It makes your kids use their imagination more. 🙂
peas and love….
Krys and boys