Quick Marinated Tempeh Stir Fry


Finishing up our winter CSA supply of black radishes inspired this stir fry with tempeh. For a soy-free version, white beans can be used.
1/2 cup water
1/2 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon fennel seeds
1 teaspoon dry basil
1/2 Madras curry powder
1/2 teaspoon chili powder
1 package tempeh (8 ounces), sliced in thin strips (For a soy-free version, use 1 – 1/2 cups of white beans)
3 heads of baby bok choy, cut in strips
1/3 green cabbage, shredded
1 onion, cut in 1/4 inch wide crescents
2 scallions, diced
3 black radishes, peeled and sliced in thin circles

In a bowl mix together water with herbs and spices. Add tempeh strips and marinate for at least one hour. This is a good time to put up a pot of whole grains to accompany the dish.
In a fry pan or skillet, sauté onion crescents. You can dry sauté or use a small amount of oil to coat the pan. Stir occasion over medium heat until onions soften and start to brown. Add in radishes and cook another 5 minutes. Add in the bok choy and cabbage. These greens will take up a lot of space in the pan but they shrink down very quickly. Carefully stir the vegetables from the bottom up while the greens reduce in size. Mix in the marinated tempeh and cook for another 5 minutes. Toss in scallions, cook for another minute. Serve immediately. Serves 2-4.

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