Stir Fried Fish Cake and Bell Peppers with Black Bean Sauce

 

Ingredients
fish cake - sliced
sweet bell peppers - cut
1 tsp fermented black beans - soaked in water for 10 min and drained, chopped slightly
2 cloves garlic - chopped
1 tsp chopped ginger
cornstarch solution
cooking oil

 Sauce
1 tbsp black bean sauce
1/2 tsp sugar
1 tsp sesame oil
1 tbsp rice wine 
1 tbsp light soy sauce

Method

n a small bown, whisk together the cornstarch and vegetable broth, then add the black bean sauce and sugar and stir together. Set aside.

Heat a large skillet over high heat (wait until it gets pretty hot), then add 3 Tbsp of peanut oil. Once the oil is shimmering, add the tempeh cubes and let them brown for a few minutes, turning them quickly to let all sides touch the oil. Don't let them burn, you really just need to heat them through. Move to a plate lined with paper towels.

Carefully wipe out the skillet (or heat another), return to heat and add the remaining Tbsp of peanut oil. Once it's hot, add all the vegetables and red pepper flakes. Stir everything quickly through the hot oil for about three minutes, until they're tender-crisp. Don't let them get soft, or even all the way tender! Add back the tempeh and add the sauce from the bowl, then stir everything together for another minute. (If the tempeh starts sticking to the pan, enough already!)

Season with soy sauce to taste, and serve, optionally

- See more at: http://www.nomeatathlete.com/stir-fry-with-tempeh/#sthash.TUFneVOm.dpuf

n a small bown, whisk together the cornstarch and vegetable broth, then add the black bean sauce and sugar and stir together. Set aside.

Heat a large skillet over high heat (wait until it gets pretty hot), then add 3 Tbsp of peanut oil. Once the oil is shimmering, add the tempeh cubes and let them brown for a few minutes, turning them quickly to let all sides touch the oil. Don't let them burn, you really just need to heat them through. Move to a plate lined with paper towels.

Carefully wipe out the skillet (or heat another), return to heat and add the remaining Tbsp of peanut oil. Once it's hot, add all the vegetables and red pepper flakes. Stir everything quickly through the hot oil for about three minutes, until they're tender-crisp. Don't let them get soft, or even all the way tender! Add back the tempeh and add the sauce from the bowl, then stir everything together for another minute. (If the tempeh starts sticking to the pan, enough already!)

Season with soy sauce to taste, and serve, optionally

- See more at: http://www.nomeatathlete.com/stir-fry-with-tempeh/#sthash.TUFneVOm.dpuf

n a small bown, whisk together the cornstarch and vegetable broth, then add the black bean sauce and sugar and stir together. Set aside.

Heat a large skillet over high heat (wait until it gets pretty hot), then add 3 Tbsp of peanut oil. Once the oil is shimmering, add the tempeh cubes and let them brown for a few minutes, turning them quickly to let all sides touch the oil. Don't let them burn, you really just need to heat them through. Move to a plate lined with paper towels.

Carefully wipe out the skillet (or heat another), return to heat and add the remaining Tbsp of peanut oil. Once it's hot, add all the vegetables and red pepper flakes. Stir everything quickly through the hot oil for about three minutes, until they're tender-crisp. Don't let them get soft, or even all the way tender! Add back the tempeh and add the sauce from the bowl, then stir everything together for another minute. (If the tempeh starts sticking to the pan, enough already!)

Season with soy sauce to taste, and serve, optionally

- See more at: http://www.nomeatathlete.com/stir-fry-with-tempeh/#sthash.TUFneVOm.dpufHeat up oil in pan. Add sliced fish cake and let them brown.  Set aside.With the remaining oil, stir fry the bell peppers till tender crisp.  Set aside.

In a small bowl, mix black bean sauce, sugar, sesame oil and rice wine.
Heat up oil in wok.  Fry fish cakes till lightly browned.  Set aside.
Add in more oil.  Add bell peppers and do a quick stir fry over high heat till tender crisp.
With the remaining oil, fry the garlic, ginger and black beans till lightly aromatic.  Add in fish cakes and bell peppers.
Drizzle sauce over the ingredients and fry over high heat for a while. Add a little water if it is too dry.
Add in sugar, sesame oil and a little cornstarch solution.  Toss to mix well.
Serve warm with rice.