Easy Stir Fry with Tempeh and Vegetables


Tempeh 10 Ounce , sliced into bite size pieces (1 Package)
Bok choy head 1 Large , washed, separated and cut into 2 inch pieces
Spice blend 2 Teaspoon (Szechuan)
Tamari/Soy sauce 2 Teaspoon
Long grain brown rice 1/2 Cup (8 tbs)
Wild rice 1/4 Cup (4 tbs)
Millet 1/4 Cup (4 tbs)
Water 2 1/4 Cup (36 tbs)
Tempeh 10 Ounce , sliced into bite
Olive oil/Safflower oil 1 Tablespoon
Ground flax meal 2 Tablespoon
Water 4 Tablespoon
Swiss chard 1 Bunch (100 gm) , cleaned, stems chopped fine and leaves shredded (Red Or Yellow)
Bok choy 2 Small , washed, separated and cut into 2 inch pieces (1 large)
Red bell pepper 1/2 , diced
Ginger spice blend 2 Teaspoon
Szechuan spice blend 2 Teaspoon
Soy sauce/Tamari 2 Teaspoon
Sesame seeds 2 Teaspoon (For Garnish)



1) For the rice and millet: Bring the water, wild and brown rice to a boil in a stock pot. Reduce the heat, cover and simmer for 15 minutes -- set your timer.

2) Add the millet, stir and continue simmering in the covered pot for 30 minutes until done.

3)For the stir-fry: Place the sliced tempeh, oil and flax meal in a bowl.

4) Mix together so that the flax sticks to the Tempeh.


5) Heat a dry wok to medium high heat and fry the Tempeh until golden brown - about 5 minutes.

6) Remove from pan.

7) Put 2-4 tablespoons of water in the wok.

8) Add the chard stems and bok choy, cover and steam for 1-2 minutes.

9) Add the chard leaves, red pepper, spices and tamari.

10) Cover and steam for 1-2 minutes. Mix in the Tempeh.


110Serve over the rice and garnish with sesame seeds.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 575Calories from Fat 191

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 693 mg28.88%

Total Carbohydrates 64 g21.3%

Dietary Fiber 7 g28%

Sugars 9 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet