Ingredients
- 1 bunch of mustard greens
- 1/2 block of tempeh
- 2 large eggs
- 5 small red chili peppers (cabe rawit)
- 3 curly red chilies (cabe kriting)
- 4 cloves of red shallots
- 3 cloves of garlic
- 1/2 onion (optional)
- Salt, to taste
- Mushroom stock powder (optional), to taste
- Granulated sugar, to taste
- Water, as needed
- Cooking oil
Instructions
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Prepare the Tempeh: Cut the tempeh into small cubes and fry them until they are half-cooked. Set aside.
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Cook the Eggs: Scramble the eggs in a pan and set aside.
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Sauté Aromatics: In a large pan or wok, heat a generous amount of cooking oil over medium heat. Sauté the red shallots, garlic, and optional onion until they become fragrant and translucent. Add the small red chilies and curly red chilies, continuing to sauté until the chilies release their aroma.
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Cook the Mustard Greens: Add the chopped mustard greens to the pan. Stir-fry until the greens begin to wilt.
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Add Seasonings: Pour in just enough water to cover the vegetables. Season with salt, mushroom stock powder (if using), and a bit of granulated sugar. Adjust the seasoning to taste.
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Combine Ingredients: Add the pre-fried tempeh and scrambled eggs to the pan. Stir well to combine and ensure everything is heated through. Taste and adjust the seasoning if necessary.
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Serve: Once everything is well-mixed and the flavors have melded, the dish is ready to be served. Enjoy this flavorful stir-fry as a delicious and nutritious meal!
This recipe for Stir-Fried Mustard Greens with Tempeh and Egg brings together the hearty flavors of tempeh and the freshness of mustard greens in a savory, satisfying dish. Ideal for a quick weeknight dinner or a tasty addition to any meal.