When you feel like you need all the greens! Also all the vegetables are local organic produce in Bangkok and the tempeh is made locally from Tylan Tempeh. It even gets delivered wrapped in banana leaves!
200g Tempeh (I used Granola Tempeh)
1 cup sugar snap peas
2 small pak choi (or one big one)
4 spears of Asparagus
1 lemon (juice and zest)
1 tsp sugar
4 cloves of garlic
A few sprigs of mint
Salt and pepper to season
Cut the tempeh into cubes and add to a pan with some oil on a medium heat for 1-2 minutes until tempeh starts to brown.
Throw in the garlic, snap peas, chopped pak choi and asparagus and a little water. Turn to a low heat and cook for 2-3 minutes.
Add lemon juice, lemon zest, sugar and mint and continue to heat for another minute. Then season with salt and pepper and serve.