Chinese cabbage, or bok choy, is a cruciferous vegetable like other dark-green leafy vegetables. Tempeh, a tasty soy-based protein, is a great addition to many kitchens.
¾-inch piece ginger, peeled and finely minced
1 ½ cloves garlic, minced
5 scallions, thinly sliced
3 tablespoons lime juice
2 ½ tablespoons rice vinegar
4 tablespoons tamari
½ tablespoon sesame oil
2 teaspoons chili garlic sauce, or to taste
1 ½ tablespoons maple syrup
Ingredient
¼ teaspoon black pepper¼ cup + 2 tablespoons water or vegetable brothPinch of saltFor the bok cho½ pound baby bok choy½ tablespoon sesame oilLime juice, for servingWhite sesame seeds, for garnishRed pepper flakes, for garnish
Direction
Whisk the marinade ingredients in a large bowl to make it. Season with salt or other seasonings to taste.
1
Thinly slice tempeh as thin as ⅜-inch (1-centimeter).In a large bowl, place tempeh slices with the most marinade.
2
Let it sit for 30 minutes to overnight, stirring gently and turning the tempeh occasionally to coat both sides. More than an hour of marinating? Refrigerate the bowl.
3
Remove dirt and thoroughly wash and dry the boy choy.After cutting the lower ends, slice each bok choy in half lengthwise.
4
Set the pieces face-down on a parchment-lined baking sheet.Roast the bok choy for 10 minutes, flipping halfway through.
5
In a large skillet, heat sesame oil on medium while the boy choy roasts.Transfer tempeh slices to the skillet with tongs and fry in a single layer for 4–5 minutes per side until crispy and slightly blackened.
6
Avoid over-marinating to avoid burning. Use a small saucepan to collect marinade. Make a sauce by simmering it for 10 minutes.