2 bunches Chinese broccoli (gai lan)
¼ cup vegetarian oyster sauce
1 clove garlic, grated
1 ½ tbsp light soy sauce
1 tsp coconut sugar
2 tsp sesame oil
1 tbsp extra virgin olive oil
1 x 300g block tempeh
2 tsp crispy fried shallots
2 tsp sesame seeds
Cut the Chinese broccoli stems from the leaves. Cut the stems in half lengthways and cut the leaves in half crossways. Steam stems and leaves for 2-3 minutes or until al dente.
Slice the tempeh into strips, then drizzle the olive oil into a non-stick frypan over medium-high heat and fry the tempeh on both sides until golden.
In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.