with Local Shiitakes, Snow Peas, & Brown Rice
Recipe submitted by Meghan Tucker, Head Chef of the farm-to-table vegetarian cafe at Warren Wilson College and Slow Food Asheville Board of Directors
Cook according to directions on package while preparing this meal
In a heavy bottom sauce pot, combine all ingredients and bring to a boil:
1 cup tamari
¼ cup rice vinegar
½ cup water
¼ cup evaporated cane sugar
¼ cup light brown sugar
¼ cup peeled and minced ginger
2 TBS minced garlic
Whisk together to create a slurry and add to the sauce:
¼ cup cornstarch
½ cup water
Bring sauce to a boil while whisking frequently.
When sauce has thickened, turn off heat and set aside.
Dice 1 package of local Smiling Hara Tempeh into medium pieces.
Fry the Tempeh in ¼ cup canola oil until it is brown and crispy.
Pour sauce over tempeh and keep warm while you make your stir fry.
Heat up a wok or stainless steel skillet with about ¼ cup canola oil over medium high heat and add:
½ yellow onion-julienne
1 pound local shiitakes, de-stemmed and sliced
½ pound local snow peas
2 local carrots, sliced into thin rounds
Fry veggies for only 5-8 minutes, constantly stirring, until almost soft, but still slightly crisp.
Add ¼ cup tamari, stir, then take off heat.
Serve right away with teriyaki tempeh and brown rice.