food matters monday – chinese risotto with lots of vegetables and tempeh

Jook with Lots of Vegetables and Tempeh

chinese porridge with lots of vegetables and tempeh


salt and black pepper

400 g tempeh

2 tablespoons minced garlic

2 tablespoons minced ginger

1 fresh chili minced  or dried chili flakes

½ cup chopped scallions, plus more for garnish

1 cup long-grain brown rice

2 cups cabbage sliced into very thin ribbons

1 cup snow peas

1 cup bean sprouts

2 tablespoons soy sauce, plus more for serving

9 tablespoon sesame oil

½ cup chopped fresh cilantro, for garnish



put the 3 tbsp oil in a large pan over medium-high heat.  add 5 mm sliced tempeh, sprinkle them with salt and pepper. cook both sides until brownish. set aside and cut in smaller pieces.


put the 2 tbsp oil in a large wok over medium – high heat.  when it’s hot, add the onions, cook about 2 minutes.  add the garlic, ginger, chili, and ½ cup scallions and cook until they are soft, just another 2 minutes.


add the rice along with 6 cups water.  bring to a boil, and then adjust the heat so it bubbles.  partially cover the pot and cook for about 1 hour, stirring occasionally to make sure the rice is not sticking to the bottom.  if it gets too dry, add more water. add the tempeh and cook for another half an hour or more, again stirring.  the jook should have a porridge-like consistency; if it becomes very thick too quickly, turn down the heat and stir in extra water.  when it is done, the jook should be soupy and creamy but still have a little chew.


stir in the jook the cabbage, snow peas, bean sprouts, 2 tablespoons soy sauce and remaining sesame oil; cook until the vegetables are just tender, another 5 minutes.  taste and adjust the seasoning. serve, passing the cilantro, additional scallions, and additional soy sauce at the table.


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