Thai Style Three Cornered Leek & Tempeh Stir Fry

I love quick, wholesome wild food dishes, and if they have Asian flavours so much the better. This Thai style three cornered leek stir fry recipe really did the trick. It doesn’t require any noodles either. Tempeh is very filling and a fermented food. Tofu I find utterly tasteless, and not very satisfying.

With all the three cornered leek popping up (my garden is completely over run with the stuff) expect more recipes using this highly versatile wild edible plant.

Under Schedule 9 of the Wildlife and Countryside Act (1985 and amendments) it is an offence to deliberately or accidentally introduce this plant into the wild. Make certain when harvesting, to use suitable containers that do not allow any part of the plant to accidentally fall out when transporting back home. And dispose of any unused material safely (not your own compost bin, or green bin, instead use black bin). – Mark Duffell from Arvensis Ecology

Three Cornered Leek Recipe Ingredients

  • 350g fresh tempeh (cubed)
  • 1 red thai chilli (chopped)
  • 3 garlic cloves (chopped)
  • 1 bunch of fresh coriander (chopped)
  • 1 tbsp caster sugar
  • 3 tbsp tamari
  • 10g fresh ginger (finely chopped)
  • 100g three cornered leek
  • 1 red pepper (thinly sliced)
  • 250g mung bean sprouts
  • 2 lime (squeezed)
  • 2 tbsp vegetable oil

Three Cornered Leek Recipe Instructions

  1. Put chilli, 2 garlic cloves, tamari, ginger and juice of one lime into a blender and blitz until smooth. Next place the chopped tempeh into a bowl and pour the mixture over it. Stir well to coat the tempeh. Leave for 30 minutes.
  2. Next put the oil into a wok or large frying pan, heat until very hot, then add the last clove of garlic, red pepper and beansprouts, and stir continuously for 2 minutes.
  3. Next add three cornered leek and the marinated tempeh, along with the juice of one lime and stir for an additional 3 minutes. Serve immediately.

Serves: 2 people

Leave a comment