Thai Basil Tempeh Bowl
Ingredients
- 1 tbsp grated ginger
- 1 onion roughly chopped
- 2 tbsp rice wine
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp sambal oelek or sriracha
- 1/2 tsp thick soy sauce
- 1/4 cup water
- salt and pepper for seasoning
- 1/2 cup pomegranate
Preparation
Slightly fry the tempeh till it brown and crispy, set aside
Add in the garlic, onion and ginger in a heated oiled pan and sauté till fragrant
Next add in the fried tempeh, baby corns and eggplant, stir fry for 2 minutes
Then add in the rice wine, soy sauce, thick soy sauce, brown sugar, sambal oelek and water
Keep stir-frying for another 30 seconds before grabbing a handful of Thai basil and toss it into the pan. -Immediately turn off the heat and serve with rice
