Stir-fries are the first thing I think of when I get a hankering for an Asian-inspired meal. They're so incredibly simple, healthy, and easy to make. You can literally make a stir-fry with most anything in your fridge. Well, except leftover birthday cake. What I mean to say is that you can make a stir-fry with most any vegetable, grain, and protein in your fridge.
When I first started cooking meals for myself as a junior in college, stir-fries were one of my go-to's (Note to Mom: I did eat actual meals in college, Mom. They were just of the easy-mac and dining hall variety).
Back then, I lacked creativity. Every stir-fry, without fail, consisted of chicken, rice, green peppers and soy sauce. It was only more recently that I've changed my stir-fries up quite a bit, and that includes adapting my sauce of choice (soy sauce) to something a bit more unique. Trust me, fig jam sounds a bit odd in a stir-fry recipe, but I assure you, it's very tasty and adds a slight sweetness that makes this dish.
In this particular recipe, I chose the powerhouse duo of protein: tempeh and quinoa, but if you prefer chicken, by all means, use chicken. If you would rather enjoy the traditional rice, feel free to make that substitution as well.
Stir-fries are flexible like that.
TEMPEH QUINOA STIR FRY (serves 3)
The fig preserves help add a touch of sweetness to the tempeh. If you use vegan Worcestershire sauce, this meal is completely vegan.
1 6 oz. block of tempeh
1 teaspoon extra virgin olive oil
3 cup bok choy, chopped
1 medium fennel bulb, sliced
2 cloves garlic, minced
1 1/2 cup green beans, halved
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons fig preserves
1 cup uncooked quinoa
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon red pepper flakes
Cut tempeh in half, place in a small pot, cover with water, and bring to a boil. Turn heat to medium and allow to simmer for five minutes.
Put olive oil in a skillet or frying pan and heat on medium high heat. Add garlic and fennel bulb. Cook for five minutes stirring occasionally. Add green beans and cook an additional five minutes stirring occasionally. Add bok choy and stir well until bok choy wilts. Pour tempeh and marinade into the pan and stir to incorporate throughout. Just before serving, add additional 3 tablespoons of soy sauce, ginger, and red pepper flakes.
Plate quinoa and top with tempeh/veggie mixture.
Enjoy immediately or like most saucy recipes, this dish is even better the next day.
If you missed my last Asian-inspired meal, check out my recipe for Peanut Tofu Noodle with Greens.
Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.