Market Recipe: Tempeh, Mushroom, & Bok Choy Stir Fry
By Market Chef Maggie Perkins
2 +/- tablespoon neutral cooking fat
1 pkg Orale’s black-eyed pea Tempeh, cut in bite-sized cubes
1 pint Black Pearl Mushrooms, cut into bite-sized pieces (Hi-fi Mycology)
1 T toasted sesame oil
2 bunches scallion whites, sliced (Bernhardt’s Farm)
1 bunch cilantro, stems only, sliced small
2-3 cloves garlic, minced
2 bunches baby bok choy chopped (Bernhardt’s Farm)
Soy sauce, to taste
Thai Chile pepper blend
In a heavy skillet over medium high heat, bring cooking fat to a shimmer. Add tempeh cubes and mushrooms, being careful not to crowd the pan. (You can do this in batches, if necessary.) Tossing frequently over medium high to high heat, sear tempeh and mushrooms on all sides.
Maintaining medium high heat (and frequently stirring), add sesame oil, scallion whites, cilantro stems, garlic, and baby bok choy. Toss together, cooking until tempeh and mushrooms are cooked through and bok choy is limp.
Season to taste with soy sauce, Thai Chile pepper blend, and more sesame oil if desired. Serve warm.
Note: Substitute and/or add other seasonal vegetables as you desire. Broccoli and carrots work well, and any type of seasonal greens as well.