Mango Tempeh Stir Fry Recipe 465 Food

MANGO TEMPEH STIR-FRY RECIPE - (4.6/5)

Steps:

• Add all the sauce ingredients to a blender and blend until smooth. Set aside for later. Heat the oil over medium heat and once hot add the onions and saute until translucent, about 3 minutes. Add the garlic, ginger, bell pepper and celery then saute 5 minutes more. Add in the broccoli and tempeh and saute until the broccoli is tender and the tempeh is heated through. Mix in the sliced mango and sauce. Cook until the sauce thickens stirring to make sure it cooks evenly. Serve over cooked brown rice.

TEMPEH STIR FRY

Steps:

• Cube tempeh, chop bell pepper and cut broccoli florets into smaller pieces. Heat 1 tbsp oil in a large frying pan over medium low heat.
• Add chopped bell pepper and broccoli to the frying pan when the oil is warm. Cook the veggies tossing frequently for about 7 minutes.
• Remove the cooked veggies from the pan and add the remaining 1 tbsp of oil to the pan along with the cubed tempeh. Brown tempeh on all sides for about 7 minutes, flipping frequently
• While the tempeh cooks, mix together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger.
• Add the veggies back into the pan with the cooked tempeh. Pour the sauce over top and increase the heat to medium. Toss the veggies and tempeh in the sauce. Allow the sauce to simmer for about 4 minutes.
• Mix cornstarch in 2 tbsp cold water. Make space in the middle of the simmering pan and mix cornstarch slurry into sauce. Allow the sauce to simmer and thicken for another minute while tossing in the tempeh and veggies. Serve immediately with green onion, toasted sesame seeds and rice

CHINESE BEEF AND MANGO STIR FRY

Steps:

• Combine sugar, soy sauce, garlic, and triple sec in a large bowl an mix well.
• Add meat, combine and coat. Cover and refrigerate 1 to 4 hours.
• Drain meat, reserving marinade. Add cornstarch to reserved marinated and mix until blended; set aside.
• Add oil to a large wok or skillet and bring to medium heat.
• Stir fry steak for 3 minutes or until almost cooked through.
• Add broccoli and stir fry for another 3 minutes, or until tender.
• Add reserved marinade and mango and bring to a boil.
• Stir constantly for two minutes or until sauce thickens and coats the meat.
• Add chili powder. Season to taste with pepper.
• Serve over cooked rice.

MANGO TOFU STIR FRY

Steps:

• Salsa:.
• Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
• Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
• For the tofu:.
• Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
• In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
• Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.

MANGO ANDOUILLE STIR-FRY

Steps:

• Slice sausages crosswise into bite sized pieces, brown in hot oil in wok.
• Combine soy sauce, pineapple juice, brown sugar and ginger in small bowl.
• Add bell pepper and pecans to wok and stir-fry until slightly tender but still brightly colored.
• Add soy sauce mixture and stir until hot.
• Reduce heat and add mangoes and salt and pepper, heat for one more minute.
• Serve over cooked rice.

SEAFOOD MANGO STIR FRY

Steps:

• Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.).
• Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris.
• Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
• Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
• Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard).
• A minute or two just before serving, add the mango pieces (these just need warming).
• Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.

MANGO PORK STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
• Cut off and discard root end of bok choy, leaving stalks with leaves.
• Cut enough leaves into 1-inch slices to measure 2 cups. Cut enough stalks into 1/2-inch pieces to measure 2 cups. Save remaining bok choy for another use.
• In a large skillet, stir-fry pork in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
• Stir-fry bok choy stalks in remaining oil for 2 minutes. Add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. Add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green onions, mango, and reserved pork; heat through. Stir in seame oil. Serve with rice.

STIR FRIED BEEF WITH MANGO

Steps:

• Cut beef into thin bite-sized slices.
• Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
• Set wok over a high heat.
• Add oil and wait until it's almost smoking, then reduce heat to moderate.
• Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
• Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
• Stir over the heat about 1 minute.
• Serve over rice.