My sister and I randomly created this dish. It turned out quite lovely.
Contents:
Bell Pepper
Bok Choy
Leek
Daikon Radish
Mini potatoes
Granny smith apple
Garlic
Pre-marinated Tempeh
Braggs Liquid Aminos
Apple Cider Vinegar
Agave
Half/quarter mini potatoes.
Slice bell pepper.
Wash, peel, and cut daikon radish.
Cut apple.
Bok Choy.
Separate the leaves from the stalks. I forgot to photograph the stripped bok choy (gather and slice horizontally to strip).
Cut stalk. Don't waste this! Many people throw out the stems of their greens, but they have a lot of nutrients that shouldn't go to waste. The stalks are similar to celery, but are not stringy. They take longer to cook, fyi.
Leek.
Sliced.
In wok, heat minced garlic. Then add potatoes.
After a few minutes, add bok choy stalk.
And daikon radish...
And the bell pepper.
Next, add the apple.
Meanwhile, prepare the tempeh. My sister, whom is exploring the vegan diet this summer, has never had tempeh before. So, we bought some today just for her!
In a pan with a little oil, cook. It doesn't take very long.. maybe a few minutes!
In wok, add leek.
Mmmm.
Finally, add bok choy leaves, apple cider vinegar, Braggs Liquid Aminos, and some agave.
Cover. I didn't stir it yet.
Voila.
So delicious! And my sister enjoyed the tempeh!
