Ingredients
- Valcom bamboo shoot slices
- Tempeh unflavoured
- Basmari rice, pre cooked and refrigerated overnight
- Green beans
- Chinese broccoli
- Capsicum
- Corn kernels
- Soy sauce
- Fish sauce
- Ginger
- Chilli
- Garlic
- Coconut oil
- Eggplant
- 2 eggs
- Coriander
Method
- Marinate the tempeh in soy sauce, fish sauce and ginger
- Heat a wok with coconut oil and cook the eggplant on high heat for 5 minutes
- Add the tempeh and cook for another 5 minutes or until brown
- Add the remaining vegetables, one at a time, 1 minute apart.
- Add the garlic, rice and additional splash of soy sauce. Stir on high heat for 5 minutes and then remove from the heat.
- Serve hot, topped with chilli, a fried egg and coriander.
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
