This is a fantastic recipe from my friend Norman Musa's new book, Bowlful, which is available on Amazon.
This is a quick stir-fry dish using my reverse cooking method where the sauce mixture is added at the end; this allows the vegetables to cook nicely and retain their crunch. The Chinese cabbage can be replaced with Savoy or white cabbage.
For the chilli oil I use the brand Lao Gan Ma, which is mild and comes with crispy chilli flakes. Reduce the quantity if you are using spicy chilli oil.
Serves 4
Ingredients
1 Chinese cabbage, about 600g
2 tbsp chilli oil
2 tbsp sweet soy sauce
2 tsp sesame oil
3 tbsp vegetable oil
200g protempeh, cut into slices 1cm thick
3 garlic cloves, thinly sliced
1 banana shallot, thinly sliced into rings
1 courgette, about 300g cut lengthways and into slices 1cm thick
200g fine beans, both ends trimmed and cut diagonally into pieces 4cm long
1 tsp fine sea salt
jasmine rice to serve
Method
On a chopping board, slice the cabbage into quarters lengthways and cut off the stem. Next, cut each quarter into strips 2cm wide. Transfer to a colander and rinse well, set aside.
In a small bowl, add the chilli oil, soy sauce and sesame oil and mix well.
Heat the oil in a wok or large frying pan over a medium-high heat. Fry the tempeh in batches for 2 minutes on each side until brown and crispy. Transfer to a bowl with a slotted spoon and dab away any excess oil with kitchen paper.
Using the remaining oil, on a medium heat, fry the garlic and shallot for 2 minutes until golden brown.
Next, add the courgette, beans and salt, cook for 3 minutes and cover the wok or frying pan with a lid. Open the lid and add the cabbage, cook for more 3 minutes with the lid on, stirring every minute until the cabbage has wilted.
Stir in the sauce mixture and cook for 1 minute, then stir in the tempeh. Give the pan another good stir and cook for further minute.
Turn off the heat and transfer to a serving bowl. Serve with jasmine rice.