Creating delicious take out that people with food sensitivities can eat.
I wanted to make the Zesty Mongolian Tempeh with Asparagus ever since I eliminated gluten and dairy from my diet. I’ve found the need to mimic my favorite go to take out recipes so I’m not feeling like I’m ignoring my cravings. Luckily with circumstances and loving to cook I haven’t felt like I’ve been missing out too much.
One thing I love to do on a rainy, stay in kind of day is order chinese take out. Of course there really isn’t anything I can eat now that doesn’t have gluten so I decided to make up my own version of Mongolian Beef by making my Zesty Mongolian Tempeh with Asparagus.
Instead of soy sauce I used coconut aminos, instead of beef I used tempeh, added in some asparagus, and a dash of sambal ( I think traditionally it’s not supposed to be hot, but I love my heat!) A touch of smooth Hoisin sauce. I’m giving P F Changs a run for their money!
The goal when you’re trying to eat with your new dietary implements or food sensitivities is to not feel like your deprived. Even if your just trying to eat more plant based or healthy, we should never have to feel like we are missing out on something. It might not always come in the package we have had in the past, greasy take out boxes piled high, sitting at a table in a dark restaurant slurping down noodles. But that doesn’t mean we can’t have it at all. We just need to be open to making some minor changes. You may find out you actually like the new way a little more.
Zesty Mongolian Tempeh with Asparagus
Equipment
- Wok or Pan with a lid.
Ingredients
Mongolian Sauce
- 1/3 Cup Water
- 1/3 Cup Corn Starch
- 1/2 Cup Coconut Aminos
- 1/3 Cup Brown Sugar
- 2 Tbsp Hoisin Sauce Kikkoman or San-J for gluten free
- 2 Tsp Sambal Oelek
Stir Fry
- 2 Tbsp Safflower Oil
- 3 Garlic Cloves Minced
- 1 Tbsp Fresh Ginger Minced
- 1/4 Cup Water
- 8 Oz Tempeh Sliced
- 2 Cups Asparagus Chopped
- 2 Green Onions Chopped
Rice
- 2 Cups Rice Cooked- Optional
Instructions
- Start by making your sauce and adding all the top ingredients into a bowl or glass. Make sure you mix everything well.
- Next using a wok or saute pan with lid heat up 2 tbsp oil
- Add in your minced garlic and ginger. Saute for 30 seconds.
- Add in your sliced tempeh. Saute on both sides till brown, 3-5 minutes.
- Next add in your chopped asparagus. Saute for 2 minutes.
- Add 1/4 cup water to it and cover with a lid. Steam for 5 minutes.
- Take off lid cover and mix in your sauce. Cover again for another 3-5 minutes or until sauce thickens.
- Remove cover. Stir in green onions and serve over rice.