8oz tempeh, diced
4 tsp sesame oil, divided
1 bunch bok choy, chopped
2 Tbs ginger, minced
4 cloves garlic, minced
15oz can black beans, rinsed and drained
3 Tbs tamari
1 Tbs brown sugar
1 Tbs chile-garlic sauce
1) In a small saucepan, combine basmati rice with 2 cups water. Bring to a boil over medium heat. Reduce heat to medium low and cover, cooking 15 minutes or until water is absorbed.
2) Meanwhile, in a large skillet, saute tempeh in 2 tsp sesame oil for 10 minutes over medium-high heat, turning occasionally. Add remaining sesame oil and bok choy, stir-frying for 4 minutes. Add ginger, garlic and black beans, stir-frying for an additional 2 minutes. Stir in tamari, brown sugar and chile-garlic sauce.
3) Serve stir-fry over a bed of basmati rice.
Review: There is something magical that happens when tamari and brown sugar are cooked together. It's so delicious that it borders on being addictive. I had seconds tonight, when I usually prefer having a snack or dessert after dinner. This was so savory, but with just a hint of sweet (chile-garlic sauce also has a bit of sweetness to it) and a hint of spicy from the chile. It's not overpowering and all the flavors melded together perfectly. The entire dish took about 30 minutes, including all of the preparation. That's as close to fast food as my diet gets, so this may be a dish that I regularly make!!
Adapted from:
http://www.vegetariantimes.com/recipe/stir-fried-bok-choy-with-tofu-and-black-beans/
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