Today was kind of a dirty trick weather-wise, it was sunny and crisp while not being too cold. Perfect. But I had to work all day. And now rain pretty much sums up our forecast until Christmas. Oh well, a good excuse to stay inside, enjoy the fireplace and play in the kitchen. Thankfully my Christmas “to do” list is dwindling, with hubby’s help, my trunk is full of boxes to take to the post office tomorrow. But with so much stress at work and preparing for the holidays, it’s nice to have leftovers for lunch to be cheap and healthy. And today was leftover Curry Chickpea Stew. Two days later, it was still very good and maybe better after the flavors had more time to sink in.
For dinner, I got crazy with another tempeh stir fry because they’re fast and easy and I was craving ginger.
For the sauce:
- 2 cloves garlic
- 1 tbsp. fresh grated ginger
- 2 tbsp. soy sauce
- 1 large or 2 small carrots, chopped
- 1/4 tsp red pepper flakes
- 2 tbsp. peanut flour
- 1/2 cup water
Throw ingredients into a blender and blend on high until thoroughly mixed.
I chopped the tempeh into cubes and used a yellow pepper, celery, leeks and broccoli for the stir fry veggies. Then sauteed the ingredients with a little sesame oil in a wok over high heat for 5 minutes, then poured the ginger sauce over it.
Tossed for another 5 minutes and dinner is ready.
The sauce had a satisfyingly strong ginger flavor and a mild kick from the pepper flakes without going overboard. And it coated the tempeh and veggies nicely distributing the flavor.
This is a nice sauce that can be stir fried with a variety of ingredients or used as a salad dressing or dip.
For dessert, I went with one of my faves – frozen grapes. A great snack, wonderful for wine cubes and very soothing on sore throats and there’s always at least one bag of them in my freezer.