|2 servings||calories per servings 580||protein serving 27 g||carbs per serving 80 g||total fat per serving 15 g|
Get ready to bust out the chopsticks! Toss crisp bok choy, nutty tempeh and buttery cashews in a skillet, then season it with Chinese Southern Belle’s My Sweet Hottie sauce. Serve it over a soft bundle of brown rice spaghetti that is reminiscent of clear rice noodles, but with the added bonus of nutrient-rich whole grains.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||12 g|
Fill a saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Crumble tempeh.
• Peel and thinly slice onion.
• Peel and mince garlic.
• Cut bok choy into bite-size pieces.
In a bowl, toss tempeh with My Sweet Hottie sauce.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, about 5 minutes.
• Reserve 1 cup cooking liquid.
• Drain noodles. Return to saucepan. Cover, and keep warm.
While noodles cook:
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
• Add garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
• Add tempeh with sauce. Spread tempeh in a single layer. Cook without disturbing until tempeh is browned on bottom, 3-4 minutes.
• Turn tempeh. Cook without disturbing until browned on other side, 1-2 minutes.
• Fold in cashew pieces and 1/4 teaspoon PeachDish Salt.
• Reduce heat to medium-low. Add bok choy. Cook, stirring, until bok choy begins to wilt, 1-2 minutes.
• Adjust consistency as desired with reserved cooking liquid, 1 tablespoon at a time.
• Remove skillet from heat. Taste and adjust seasoning as desired with PeachDish Salt.
• If needed, refresh noodles with a little reserved cooking liquid. Divide between 2 bowls.
• Top with tempeh mixture, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...