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Chilli Jam, Tempeh & Vegetable Stir-Fry

Created by ImPat on November 27, 2018

1/4 cup oil ( vegetable oil)
300 gram tempeh (cut into 1.5cm cubes, organic chickpea and linseed tempeh was specified)
2 carrots, peeled, thinly sliced diagonally (small carrots)
200 grams green beans (trimmed, halved)

Step 1: Trim broccolini and cut in half crossways.
Step 2: Combine stir-in paste and sauce with 1/3 cup water in a small jug and set aside.
Step 3: Microwave rice according to packet directions and place in a bowl and separate the grains.
Step 4: Heat 1 tablespoon of the oil in a large, non-stick wok over a medium to high heat and add the tempeh in two batches, adding another 1 tablespoon of oil with second batch and stir-fry for about 2 to 3 minutes or until browned and then remove tempeh from wok.
Step 5: Add remaining oil to wok over medium to high heat and add broccolini and carrots and stir-fry for about 2 minutes or until beginning to colour and then add beans and stir-fry for a further 2 minutes or until tender.
Step 6: Return tempeh to wok with sauce mixture and rice and stir-fry for about 2 minutes or until heated through. Serve.