Sichuan Style Celery Tempeh Stir-Fry
Portionen: 2
Preis pro Portion: 3,00 €
- 300 g tempeh
- 1 bunch celery
- 1 carrot
- 2 cloves garlic
- 1 chili pepper
- 1 tbsp sesame seeds
- vegetable oil
marinade
- 4 tbsp soy sauce
- 2 tbsp rice wine, e.g. shaoxing or mirin
- 1 tbsp maple syrup, alternatively sugar
- 1 tbsp cornstarch
- 1 tbsp ginger, grated or finely chopped
- 1 tsp sichuan pepper, ground
- 150 ml water
Mix the ingredients for the marinade. Cut the tempeh into thin strips and add to the marinade. Let it marinate for at least 15 minutes or longer.
In the meantime, finely chop chili and garlic. Cut the celery into thin strips, approx. 5 cm long. Halve the carrot and cut into very thin slices.
Remove the tempeh from the marinade, draining it as much as possible. Fry brown on all sides in a pan with a good dash of vegetable oil at a relatively high temperature.
Add chili, garlic, celery and carrot with another dash of vegetable oil. Fry for about 1 minute while stirring. Add the marinade and, if necessary, a dash of water and simmer for 2 minutes.
Serve sprinkled with sesame seeds. We recommend rice as a side dish.