Vegan Stir-Fried Tempeh, Napa Cabbage, and Carrots

Name: Vegan Stir-Fried Tempeh, Napa Cabbage, and Carrots
Yield: Serves 4
Ingredients: 6 tablespoons, red wine vinegar; 6 tablespoons, orange juice; 6 tablespoons organic, sugar; 3 tablespoons, ketchup; 1 teaspoon, cornstarch; 3 tablespoons, vegetable oil; 4 , scallions, white and green parts separated and sliced thin on bias; 3 , garlic cloves, minced; 1 tablespoons, grated fresh ginger; ½ teaspoon, red pepper flakes; 12 ounces, tempeh, cut into ½-inch pieces; 2 tablespoons, soy sauce; 3 , carrots, peeled and sliced on bias ¼ inch thick; ½ head, napa cabbage (about 1 pound), cored and cut into 1½-inch pieces

7 comments

The stir-fry skillet is a place to get creative—pick your favorite vegetables and your favorite flavors, and if you cook each component just right, anything you can dream up, you can cook up.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4

TIME55 minutes

Vegan Stir-Fried Tempeh, Napa Cabbage, and Carrots

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Unfortunately, when we dreamed up a tempeh and napa cabbage stir-fry, we initially produced pale, unappealing chunks of tempeh amidst soggy, mushy greens—not exactly our vision of golden-brown tempeh and crisp, fresh cabbage in a lustrous, ...

This is a members' feature.