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January 2015  - Natural Epicurean Indonesian Stir Fry

After all of the festivities of December why not start 2015 off on the right foot?  Enjoy this special entree on Meatless Mondays or anyday of the week!

Indonesian Stir Fry 
Natural Epicurean Chef de Cuisine - Brian Wallace

  • ½ C Tamarind Paste, Free of Seeds
  • 1C         Water, Boiling
  • ½ C Soy Sauce  
  • ¼ C    Mirin 
  • ¼ C    Rice Wine Vinegar  
  • 2 T     Light Olive Oil  
  • 3/4 C Tempeh, Diced Large  
  • 3/4 C Eggplant, Diced Large  
  • ½ C          Zucchini, Diced Large  
  • ½ C Green Beans, Trimmed, Blanched  
  • ¼ C         Cherry Tomatoes, halved and diced
  • 1 T         Ginger, Minced 
  • 1 T         Garlic, Minced  
  • 1 C         Spinach Leaves 
  • ¼ C         Peanuts, Roasted, Chopped 
  • TT         Red Chile Flakes
  • TT         Salt 
  • TT         Pepper 


  • Combine the tamarind paste and the boiling water and cover to make a tea. Set aside.
  • Combine the soy sauce, mirin, and rice wine vinegar. Set aside.
  • In a sauté pan, heat the olive oil until it just begins to smoke.
  • Sauté the tempeh, browning it lightly, and reduce the heat if necessary.
  • Add the eggplant and zucchini and sauté until tender.
  • Add the green beans and cherry tomatoes and heat through.
  • Add the ginger and garlic and sauté until fully cooked, but not browned.
  • Add the spinach and one tablespoon of the tamarind tea, and allow to reduce quickly.
  • Add about a tablespoon of the soy sauce mixture, the red chile flakes, salt and pepper and allow to reduce quickly.
  • Sprinkle with the chopped peanuts.



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