Thai Tempeh and Vegetables

I have more bok choy from the CSA and have another stir-fry I wanted to try. This one is based on this recipe called for tofu but I used tempeh chips instead (you can buy tempeh and cut it into whatever shape and/or size you want.) I also changed a few ingredients and made up a sauce of soy and Sriracha. This came out so well, that when we finished it, about 2 days later I made more. Yep, it's THAT good!

• 1 tablespoon coconut oil
• 2 teaspoons ground cumin
• 2 teaspoon coriander leaves
• 1 large onion, diced
• 10 cloves garlic, pressed
• 1/4 cup freshly diced or grated ginger root
• pinch salt/pepper
• 2 cups chopped potatoes (I had a sack of baby yellow potatoes)
• 1 carrot, sliced
• 1 red daikon radish, sliced
• 6 cups bok choy (or any type of choy) chopped or sliced
• 1 can coconut milk
• 8 ounces tempeh chips
  
• 1 cup vegetable stock
• 1 tablespoon apple cider vinegar
• 1/4 cup lite soy sauce
• 1/4 cup Sriracha
• Juice of 1 lime
• 1/2 bunch cilantro, chopped

Heat a large non-stick skillet, add oil and spices; cook for a minute. Add onion, garlic, ginger, salt and pepper. Saute for 10 minutes

Add potatoes, carrots, bok choy, coconut milk, tempeh and stock. Bring to a strong simmer. Cover and let cook until the potatoes are done, around 30 minutes

Make a pot of rice, according to the package directions. I used Basamati.

While this cooks make a sauce with the soy sauce, Siracha, lime juice, vinegar and cilantro.

Add this sauce to the rest of the ingredients and give it a good stir.

Taste and adjust seasoning, serve over rice.

Enjoy!