Retreat Recipes: Spring Garlic and Ginger Stir-fry

Eating mindfully for sustained energy is a tremendous gift you can give yourself that will support you in being the best version of yourself. A significant component of the Phoenix-Hearted Woman retreats is the concept of self-care and managing our energy for resilience. Therefore, we include at each of our retreats nourishing food to help us replenish our mental and physical energy and support the maintenance of health.



For our Radiate dinner, I attempted to stick (as much as possible) not only to organic and local ingredients, but also to Ayurvedic principles for a diet that aligns nicely with spring. The idea is to provide food that helps us shake the waking-from-hibernation crankiness and sluggishness. In diet, this means a shift from heavy, warming comfort foods to lighter fare, many of which are readily available in the spring.

Stir-fry Ingredients:

1 1/2 Tbsp oil for cooking (I used coconut oil)
2 green onions, chopped
2 cups snow peas, de-stringed
1 large carrot, sliced thin
1 bunch of asparagus, cut into 2- to 3-cm-long pieces (tough parts of the stalk removed)
1 red bell pepper, sliced thin
2 cups spinach leaves
Baked tempeh (see recipe below)
Stir-fry sauce (see recipe below)
Half package of medium rice noodles (about 225g or 8 ounces)

Stir-fry Directions:

Boil the noodles according to the package instructions—don’t overcook since they’ll cook a bit more in the stir-fry.

Heat oil in a large frying pan or wok. Add the vegetables and stir-fry until they turn tender, but still with a bit of crispness. Toss in the baked tempeh and the sauce. Once the sauce simmers, cook for another 2 minutes until it thickens. Add the noodles in at the end.

Garnish with sesame seeds if desired.

Stir-fry Sauce:

(can be made a couple days beforehand)

1/2 cup tamari (or soy sauce)
1/2 cup vegetable broth*
2 tsp of sesame oil
1 Tbsp of agave (or liquid sweetener of choice)**
1-3 cloves of garlic, minced
2 tsp of fresh ginger, minced
2 tsp rice vinegar (or 1 tsp of apple cider vinegar)
1/2 tsp of black pepper.
1 Tbsp of corn starch (or arrow root powder)

Sauce Preparation:

Whisk together all the ingredients. Alternately, throw everything in a jar with a tight-fitting lid and shake it up until the cornstarch is dissolved

*If using a bouillon cube for the broth, double the strength. Most cubes ask for 2 cups of water per cube, so for the 1/2 cup of broth, use half a cube.

**If using sugar (which doesn’t dissolve well in cool liquids, mix the sugar with heated broth before the other ingredients)

Baked Marinated Tempeh:

1 package of tempeh (usually about 225g or 8 ounces)
1 1/2 Tbsp sesame oil
1 Tbsp sliced garlic (1 tsp of garlic powder would work)
1 Tbsp sliced ginger (1 tsp of ginger powder would work)
2 Tbsp agave or maple syrup
2 Tbsp seed or nut butter (I use sunflower seed butter)
2 Tbsp lime juice
1/4 tsp of red pepper flakes (optional)

Tempeh Preparation:

To remove the bitterness from the tempeh, cut it into four squares, then cut it lengthwise and steam the pieces for 10-20 minutes.

While the tempeh is steaming, mix together the marinade ingredients. Once the tempeh is done steaming, pat it dry, cut it into triangles then add it to the sauce. Toss to coat, cover, and put it in the refrigerator for at least two hours (overnight is better). At some point, re-mix the tempeh to make sure the marinade is well spread.

Once marinated, bake in a single layer on parchment paper at 190C (375F) for up to 30 minutes until golden brown.