Tuesday, May 15, 2012

Tempeh Kew Broccoli




Growing up, my mom made this dish called "Steak Kew Broccoli."  Going into this blog in my 36th year of existence, I thought I should google what "kew" means.  I always assumed it meant something akin to "with," being an uncultured woodchuck; but apparently it means this dish is Cantonese!  Who knew?!  I'm not sure where dear mom got the original recipe.  Maybe she clipped it from a magazine.  We were very meat-and-potatoes up there in the hills.  So, other than Chow Mein from a can, this was about as ethnic as our meals got.  Regardless, it's a family favorite - I remember requesting it for my birthday dinners.  I've made some minor changes (aside from the obvious swap-out of beef), but the flavor remains the same.  I know this because my oldest daughter proclaimed "the broccoli is my favorite part!"  It was always my favorite part too.

3-4 Tbsp peanut oil
8 oz tempeh, sliced
3 Tbsp liquid aminos (or soy sauce)
3 Tbsp rice vinegar
1-1/2 tsp maple syrup
1-1/2 tsp salt
3/4 cup water
1 lb broccoli, cut into thinnish pieces


(made in VT!)


Heat the oil in a saute pan.  Add the tempeh, and brown it up.




Mix the liquid aminos, rice vinegar, maple syrup, salt, and water; add to the pan. 

Add the broccoli, cover, and cook until broccoli is steamed and tender, mixing occasionally, 5-10 minutes.  You can add some cornstarch at the end to thicken up the sauce, if you like.




Serve over a bed of quinoa (or rice).

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