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Recipe for :

Tempeh Teriyaki

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at Japanese Teriyaki under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".


1/2 lb Snow peas
1 large Onion
8 Shitake mushrooms
1 large Garlic clove
3 tb Canola oil (divided)
1/2 c Teriyaki Sauce

1/2 lb Tempeh
Fresh ground pepper
1 tbs Toasted sesame oil
3 c Cooked brown basmati rice

For garnish:
Green onions
Almond slices


  • If using dried shitakes, soak in water to refresh.
  • Cut tempeh into thin slices.
  • Cut onion in thin slivers.
  • Mince garlic.
  • Remove strings from snow peas, if necessary.
  • Remove stems from shitake, and slice mushrooms thinly.
  • Heat 2 tablespoons canola oil in saucepan or wok, gradually raising heat to medium.
  • Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden.
  • Remove and drain on paper towel.
  • Add 1 tablespoon canola oil and sesame oil to pan; raise heat to medium-hot.
  • Add snow peas,mushrooms, onions and garlic; sauté only until onions are translucent, not brown, and snow peas are bright green.
  • Add drained tempeh.
  • While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle 'dramatically'.
  • Season with pepper.
  • Serve over brown rice, garnishing with slivered green onions and almonds if desired.

Serves 2

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".