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3.Add almonds and green onions, stir through rice and cook for a further 2-3 minutes. Tempeh and Nuts (Serves 4) 1/2 cup soy sauce 1/4 cup brown sugar 2 cloves garlic 1 long red chilli sliced 300g block Tempeh, sliced and deep fried 200g roasted peanuts 200g roasted cashews 1.Preheat wok to setting 9. Add soy sauce, brown sugar, garlic and chilli. Stir until sugar is dissolved and mixture starts to boil and thicken. Immediately toss in Tempeh and nuts, cook for 1 minute. Remove and serve. Recipe