27/07/2021
Chinese curry stir fry with tempeh for lunch today 🥢
Kids are all at parties 🎈 this evening which inevitably involves a sea of beige and processed foods, so for lunch we maximised the veggie count with a stir fry.
For this we racked up 8 different vegetables and pretty much all the rainbow colours 🌈
🥬 Chopped kohlrabi, red pepper, carrot, sugar snap peas, courgette, green onion, purple cabbage and summer greens.
We had a mixture of wholemeal and white rice noodles in the end. I find wholemeal noodles are often challenging to come by and usually grab a bag whenever I see some but today we were short.
Tempeh is made from fermented soy beans. It has a slightly nutty flavour and a firm texture. It’s an excellent protein source and works really well in stir fries. It’s accessible from most major supermarkets in the plant based fridge section next to the tofu.
Kids loved it and so did we!
