Stir Fry Onion and Tempeh with Black Bean Sauce and Sweet Potatoes

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_001

Oh man, I really am out of almost everything in the fridge! Damn weekends, it’s always like on the shopping day.. This is one of those “make use of what I have left moments” where I really try and come up with ways to possibly demolish the old stuff.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_002

I noticed I had this old bottle of black bean sauce and haven’t even used it in a year, so I decided to give it a try and see how it turns out. I’ve always wanted to make my own black bean sauce though but haven’t been able to find fermented black beans, which is the key ingredient.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_003

I also added lentils since I wanted something in there that would actually fill me, and haven’t made lentils in a while.

Of course, the sweet potato came in after realising that I had 2 sweet potatoes in the fridge that if I didn’t use, would just end up rotting like the last batch did.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_004

As you can see, sometimes the strangest combinations come from your fridge, as in you don’t even need to do most of the work, just let your fridge do it, haha! But anyway, if you can’t get access to black bean sauce, you can pretty much add any other stir fry sauce and it would work the same.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_005

Stir Fry Onion and Tempeh with Black Bean Sauce and Sweet Potatoes

Lentils
1 cup dried green lentils
3/4 cups water
1 tablespoon extra white cooking wine
1 teaspoon sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon rice vinegar (or apple cider vinegar)
1/8 teaspoon Himalayan/sea salt
1 garlic clove, minced
2 bay leaves

Sweet Potato
1 small sweet potato

Stir Fry
1 tablespoon extra light olive oil
1 small yellow onion
2 cloves garlic
A small pinch Himalayan/sea salt
5 dried shiitake mushrooms, pre-soaked (or fresh shiitake mushrooms)
1/6 block tempeh
1 tablespoon black bean sauce (I used Kikkoman)
1-2 scallions

Be sure you’ve soaked the shiitake mushrooms for at least 4-5 hours and have drained all the water, rinsed it and drained it again. If you’re using fresh ones, don’t worry about soaking them.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_006

Lentils: Combine the lentils, water, white cooking wine, sesame oil, onion powder, garlic powder, rice vinegar, salt, garlic and bay leaves in a small saucepan and let it soak for 30 minutes or so.

Bring it to a boil, which should take about 5 minutes, then take off the lid, let it cook on medium low (3-4) for about 15-20 minutes until the liquid is mostly dry and the lentils are soft. Don’t overcook though, it may become mushy.

Sweet Potato: Preheat oven to 400°F (204°C) and allow the oven to heat up for at least 10 minutes.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_007

Slice the sweet potato in relatively thin (not paper thin, of course) slices and spread them out on a 9×13 inch oven tray that’s been sprayed with non-stick cooking oil.

Bake them in the oven for a total of 20 minutes, but take them out after 10 minutes to flip over.

Stir Fry: Chop the onion in small pieces (mine were sliced in long thin strips, then sliced in the middle). Dice the garlic into small bits and put it in the frying pan with a tablespoon of extra light olive oil and small pinch of salt.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_008

Turn the heat to high-medium high (6), stir and cook the onions for about 15 minutes until the onions are turning golden. Be sure you don’t leave it there without stirring as it will burn.

Meanwhile, remove the stems from the shiitake mushrooms (if you want) and slice them across into thin pieces. Dice the tempeh into small blocks as well.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_009

After the onions have been cooking for 15 minutes, add the mushrooms, tempeh and black bean sauce. Let it cook for about 5 minutes.

The lentils should be done now. Add all the lentils in frying pan and stir, cook for a final 2 minutes and turn the heat off. Spoon everything in bowls, and add some sweet potatoes on the side.

Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_010

Stir Fry Onion and Tempeh with Black Bean Sauce and Sweet Potatoes
Serves: 3
 

Ingredients
Lentils
  • 1 cup dried green lentils
  • ¾ cups water
  • 1 tablespoon extra white cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • ⅛ teaspoon Himalayan/sea salt
  • 1 garlic clove, minced
  • 2 bay leaves
Sweet Potato
  • 1 small sweet potato
Stir Fry
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • 5 dried shiitake mushrooms, pre-soaked (or fresh shiitake mushrooms)
  • ⅙ block tempeh
  • 1 tablespoon black bean sauce (I used Kikkoman)
  • 1-2 scallions

Instructions
  1. Be sure you’ve soaked the shiitake mushrooms for at least 4-5 hours and have drained all the water, rinsed it and drained it again. If you’re using fresh ones, don’t worry about soaking them.
  2. Lentils: Combine the lentils, water, white cooking wine, sesame oil, onion powder, garlic powder, rice vinegar, salt, garlic and bay leaves in a small saucepan and let it soak for 30 minutes or so.
  3. Bring it to a boil, which should take about 5 minutes, then take off the lid, let it cook on medium low (3-4) for about 15-20 minutes until the liquid is mostly dry and the lentils are soft. Don’t overcook though, it may become mushy.
  4. Sweet Potato: Preheat oven to 400°F (204°C) and allow the oven to heat up for at least 10 minutes.
  5. Slice the sweet potato in relatively thin (not paper thin, of course) slices and spread them out on a 9×13 inch oven tray that’s been sprayed with non-stick cooking oil.
  6. Bake them in the oven for a total of 20 minutes, but take them out after 10 minutes to flip over.
  7. Stir Fry: Chop the onion in small pieces (mine were sliced in long thin strips, then sliced in the middle). Dice the garlic into small bits and put it in the frying pan with a tablespoon of extra light olive oil and small pinch of salt.
  8. Turn the heat to high-medium high (6), stir and cook the onions for about 15 minutes until the onions are turning golden. Be sure you don’t leave it there without stirring as it will burn.
  9. Meanwhile, remove the stems from the shiitake mushrooms (if you want) and slice them across into thin pieces. Dice the tempeh into small blocks as well.
  10. After the onions have been cooking for 15 minutes, add the mushrooms, tempeh and black bean sauce. Let it cook for about 5 minutes.
  11. The lentils should be done now. Add all the lentils in frying pan and stir, cook for a final 2 minutes and turn the heat off. Spoon everything in bowls, and add some sweet potatoes on the side.


Stir_Fry_Onion_Tempeh_Black_Bean_Sauce_Sweet_Potatoes_Recipe_011

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>