Today’s lunch required a measure of culinary creativity, a skill that I’d like to cultivate. I found myself with two small, rapidly-aging heads of bok choy and some comparably geriatric broccoli crowns. As I keep tempeh on hand, I thought the three ingredients ought to get acquainted.
1/3 cup low-sodium soy sauce
1/3 cup rice vinegar
3 tablespoons lime juice
3 tablespoons brown sugar
2 tablespoons minced fresh ginger
6 smallish cloves garlic, also minced
1 tablespoon sesame oil
I chopped an onion and sautéed it in extra virgin olive oil with broken-up pieces from a package of tempeh. After about 5 minutes, I added the broccoli crowns and some of the marinade to the mix. After another 5-10 minutes, I added the boy choy and the remaining marinade and continued to stir fry the concoction until everything was cooked through.
The resulting dish packs a punch nutritionally. As a soy product, tempeh is a complete protein, which means it contains all of the essential amino acids. Broccoli is a rich source of vitamins C and K and contains moderate amounts of several B vitamins and the dietary mineral manganese. Bok choy is a good source of vitamins A, C, and K and contains respectable amounts of folate, vitamin B6, and calcium.
Best yet: This dish only dirties one pan and a cutting board. Fast clean up!