“Honey, Honey, How You Thrill Me”- Honey and 5-Spice Tempeh with Stir-Fry Veggies
While visiting Gainesville a few weeks ago, I stopped by my old sorority house to meet up with friends and have lunch. Our house chef, Jack, creates incredible vegetarian dishes which leave me licking my plate clean.
Then, while I was browsing through the grocery store this week, I stumbled upon Chinese 5-Spice and it reminded me of a dish Jack had made for me the weekend I was visiting. So in honor of Jack, I tried to recreate his Honey and 5 Spice stir-fry.
What You Need:
1 Pkg. Stir-Fry Veggies (ready to steam bag)
1 Small Onion (sliced)
1 Pkg. White Mushrooms (sliced)
1 Pkg. Tempeh (sliced)
1/4 Cup Honey
1 Tsp. Chinese 5-Spice Seasoning
1/4 Cup Soy Sauce
1/4 Cup Chopped Almonds
Terikayki Sauce (to taste)
Crush Red Pepper Flakes (to taste)
1. Steam stir-fry veggie mix in the microwave until it is just slightly undercooked then set aside. Next, in a large saute pan, grease with PAM and add the onions. Cook the onions on low heat until they become soft and clear. Then add the mushrooms. Cook until the mushrooms become tender. Remove from pan and set aside with other veggies.
2. In a small bowl combine the honey, 5-spice, sauces and crushed red pepper flakes. Mix well. Respray the pan with PAM and set on low heat. Add the tempeh strips and allow them to brown on both sides. Then, using a brush, spread the honey mixture on the tempeh strips. Coat both sides.
3. Then, throw the cooked veggies into the same pan as the tempeh and fold together all of the ingredients. Pour the remaining honey mixture on top and sprinkle with chopped almonds.
2 years ago