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Grilled Teriyaki Tempeh Satays with Garlic Creamed Spinach

With a focus on east-west ingredients, Ming Tsai combines teriyaki and cream in episode 11 of Simply Ming.


  • 4 pieces tempeh

  • 1 cup Wanjashan Organic Teriyaki Sauce for glazing

  • 1 cup organic carrot nubs, blanched

  • 1 large yellow onion, sliced, quartered

  • satay skewers soaked

  • 2 tablespoons sliced garlic

  • pinch of 5 spice

  • 1 cup organic heavy cream

  • 1 bag organic baby spinach

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil


  • 1.

    Make the satays alternating tempeh strips with carrots and onions. Marinate in teriyaki sauce. Grill on low until well -colored and hot through, about 2-3 minutes. Glaze satays occasionally when grilling.

  • 2.

    Meanwhile, in a sautee pan on med-high heat, coated lightly with oil sautee the garlic until colored, about 2 minutes. Do not burn. Add the five spice and cream and bring to a boil; allow to reduce until slightly thickened. Add the spinach and toss to coat. Season.

  • 3.

    Plate satay on top of small pile of spinach.

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