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Yield
4 servings
Type
Vegan
Time
15 minutes
Level
Beginner
Heat up sesame oil in a wok, then add tempeh chunks and kecap manis.
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Mix together the remaining kecap manis, soy sauce and chilli paste in a jar.
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Fry the onion and garlic over a medium heat, careful not to burn the garlic.
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Next add in the carrots, red pepper and green beans.
Place the tempeh back into the pan, stir well.
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Pop the cooked rice and stir fry sauce in and stir well until combined.
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