From: Kam Kashani
KAM'S STIR-FRY KALE AND TEMPEH
6 oz tempeh, cubed
1-1/2 cup kale, coarsely chopped (or hand torn), [either red or green]
toughest part of stems removed
1-1/2 cup sliced cabbage (as for Mu Shu) [red cabbage is colorful]
1/3 cup chopped celery
1 medium carrot, coarsely chopped
2 tblsp chopped green onion [green and white parts]
1 tblsp minced garlic
2 tsp minced ginger
peanut oil for cooking
2 tsp hoisin sauce [for a lighter sauce, use soy or Tamari]
2 tsp hot chili paste [I like garlic-chili paste]
1 tblsp rice vinegar
Heat 1 teaspoon of oil in a wok at high heat. Fry cabbage and celery 45 seconds, then remove from wok. Heat 1 teaspoon of oil. Fry carrots 1 minute, then remove from wok.
Reduce wok heat to medium-high. Heat 2 teaspoons of oil. Fry kale until tender, then remove from wok.
Heat 2 teaspoons oil in wok. Add ginger and garlic, fry for a few seconds, then add onion and tempeh. Cook for 1-1/2 minutes, or until tempeh starts to brown.
Return all ingredients to wok and heat. Add sauce and mix well.
Serve over rice. Makes two servings.
If you wish, you can make this hotter by frying small, whole dried chilis in the oil before adding the garlic and ginger. You could also use more chili paste.