Preparation time: 30 minutes
The fresh tender broccoli is wok-fried with tempeh marinated in teriyaki sauce. It is then served with sesame-coated rice sushi balls wrapped in a lettuce leaf and topped with pickled carrots. A healthy, light and fresh dish to enjoy with your friends and family, as an appetiser or a healthy main.
- 200g tempeh
- 200g tender stem broccoli
- 1 Tbsp rapeseed oil
- 2½-cm piece fresh root ginger
- 2 heads gem lettuce leaves
Sushi rice balls (26 pieces):
- 500ml water
- 300g sushi rice
- 5 Tbsp toasted white sesame seeds
- 5 Tbsp black sesame seeds
- 2 Tbsp Lee Kum Kee Seasoned Rice Vinegar
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- 1 tsp golden caster sugar
- 1 large bunch chives
- 200g Lee Kum Kee Teriyaki Sauce
- 50g pickled carrot
- 50g fresh chilli
Slice the tempeh into 1-cm half-moon slices. Wash the broccolis and slice them on angle to 2½-cm pieces. Peel and grate the ginger. Finely slice the chives. Wash, deseed and julienne the chilli. Remove the stalks of the lettuce, separate the leaves and wash them.
Put the tempeh and tender stem broccoli pieces in a large non-metallic bowl. Drizzle some Lee Kum Kee Teriyaki Sauce over them and toss to mix well with your hands. Set aside.
Wash the sushi rice until the water runs clear and place it in a medium-sized pan. Add the filtered water and bring it to a simmer. Cover the pan with a tight-fitting lid and reduce the heat to low. Let the rice cook for 15 minutes. Remove the lid and fluff the rice. Add the sugar and Lee Kum Kee Seasoned Rice Vinegar and mix well to dissolve, then dress it over the rice. Fluff up the rice with a fork. Transfer it to a tray and leave it to cool. Dress the rice with the Lee Kum Kee Pure Sesame Oil to give it a nutty aroma.
Once the rice is cooled, use your pre-wetted hands to shape the rice into nice oblong pieces. Dip each ball of rice into black sesame seeds, toasted white sesame seeds and some chives. Repeat until you have covered all the sushi balls.
Heat a wok over high heat until it is smoking. Add the rapeseed oil and the ginger. Give the ginger a quick stir and then follow with the marinated tempeh and broccoli. Give that a good stir and keep stirring for 1-2 minutes before taking the wok off the heat.
To serve, place a spoonful of the broccoli tempeh mix in a gem lettuce cup, the sushi rice ball on the side, and place broccoli on the side, then top with carrots and fresh chilli.