Recipe: Miso, ginger & tempeh stir fry

Tempeh or tempe is a traditional Indonesian soy product that is made from fermented soybeans and provides more protein, fibre and iron than Tofu. It is also high in beneficial probiotics.

It has a strong nutty flavour and is great at absorbing other flavours, so works really well in this dish to soak up all of that lovely miso and ginger which are beneficial for you on so many levels. Ginger is a wonderful root and offers us anti-inflammatory properties, blood sugar regulation, and gastrointestinal relief. Miso a fermented soya or rice bean paste contains beneficial probiotics to keep our gut healthy and happy.

This stir fry makes for a great mid week meal and the below serves 2 people.

I love this recipe because it’s super quick and so flavourful!

Ingredients - serves 2

3 Cups Collard Greens

1 Red Pepper

3 Carrots

1 Cup of Fresh Shitake Mushrooms (optional)

3 Inches of Ginger Root (finely diced)

2 Garlic Cloves

2.5 Tsps Fresh Red Miso Paste (you can use white but the flavour will be milder)

1 Tbsp Coconut Oil for frying

To Season

A drizzle of Sesame Oil

A small handful of Fresh Coriander

Method:

Begin by washing, draining and then cutting the collard greens into medium sized strips.

Slice the carrots and red pepper into medium sized strips.

Dice the ginger and garlic into small cubes.

Cut the tempeh into small cubes.

Chop the Shitake mushrooms into smaller pieces.

Add the garlic and coconut oil to a large frying pan or wok and very lightly cook the garlic.

Add the Collard greens and half of the ginger and cook until the greens are tender but not soft. Add peppers and carrots and cook until softened but still crunchy.

*At the same time as you add the peppers and carrots - In a separate, smaller pan, add 1 tsp of coconut oil, the miso paste and remaining ginger and allow to melt. Ensure the miso paste and coconut oil are mixed together as it will coat the tempeh more evenly - you will need to stir the paste to break it up a little.

Then add the tempeh (and mushrooms if you used these) and fry for 5 mins or until lightly brown and crisp, stirring well to ensure all the miso paste is mixed in evenly.

Place the vegetables on each plate and top with the tempeh and mushrooms. Lightly drizzle over some sesame oil and garnish with fresh coriander.

You can eat with chopsticks or a fork. Enjoy!