Tempeh, Bell Pepper and Pineapple Stir-fry with Red Pearl Onions
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 3 as main
A pretty stir-fry with lots of yellow, purple, and orange.
  • 1 dry cup of rice or quinoa, cooked
  • 1 lb. soy tempeh, fried, baked, or steamed
  • 1 cup or 4 oz. red pearl onions, parboiled and skins removed
  • 2 tsp.finely minced ginger
  • 1 tsp. finely minced garlic
  • 3 bell peppers, a mixture of yellow, orange, and red
  • 1 medium or large pineapple
  • ¾ cup chopped red cabbage
  • ¼ cup olive oil
  • 2 tsp. tamari
  • 1 or 2 tsp. hot red pepper flakes
  1. Have a whole grain like rice or quinoa ready in a rice cooker, or start it on the stovetop.
  2. Cook the tempeh- instructions for frying tempeh are in a previous post, or steam or bake the tempeh.
  3. Boil red pearl onions in water 2-3 minutes, drain, run cool water over the onions, cut off roots, remove skins.
  4. Mince ginger and garlic.
  5. Cut bell peppers in half, remove seeds, cut into long strips, chop so each strip is cut into two or three pieces.
  6. Peel pineapple, cut away from core, cut into bite-sized squares.
  7. Chop cabbage medium-fine.
  8. Add oil to wok, or if you have no wok, a big pot, heat on a medium flame.
  9. Fry the ginger for a few minutes.
  10. Add garlic, fry for one or two minutes.
  11. Add red pepper flakes, tamari, and the bell peppers, stir-fry for several minutes.
  12. Add pineapple and red pearl onions, stir-fry for several more minutes.
  13. Add cabbage and tempeh.
  14. Stir-fry until the cabbage softens and turns a darker purple color.
  15. Taste. Add more tamari or red pepper flakes if desired.
  16. Serve over rice or quinoa.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/16/tempeh-bell-pepper-and-pineapple-stir-fry-with-red-pearl-onions/