We had a hodge podge of veggies not delegated for the menu already, and so I made a unique stir fry with a recipe I adapted from an Ask Aida recipe.
1 T chilie garlic sauce
1 T sweet chili sauce
1 t honey
2 T orange juice
2 t sesame oil
2 t cornstarch
Whisk ingredients together in a bowl and set aside.
15 oz tofu, cubed or 1 pkg tempeh, cut into 1" pieces
2 T veggie oil
4 garlic cloves, minced
1 T ginger
veggies, I used:
2 carrots, sliced
4 turnips, sliced
1 summer squash, halved then thinly sliced
a handful of green beans, sliced into 1" pieces
beet greens, roughly chopped
Saute veggie oil and tempeh until brown. Add ginger and garlic, saute for 1 additional minute. To get some nice crisp on the tempeh, add a t or so of the sauce to the veggie oil.
Add turnips and carrots, saute for another 2 minutes. Then add green beans and squash, saute for another 2 minutes. Stir in beet greens and saute until wilted.
Stir sauce into veggie mixture and enjoy! The turnips added a nice crunch and flavor, reminded me of water chestnuts with a bit more flavor. The odd mixture was not very odd after all ;)