Tempeh Kale No.1

1 bunch kale, washed and chopped
8 oz tempeh, broken into small pieces
1 yellow onion (large), chopped
1/2 bunch each of parsley and cilantro, chopped
2 cups asst sweet peppers, chopped
4 cloves garlic, minced

sauce: (measurements eyeballed)
4 tbsp oyster sauce
2 tbsp hoisin sauce
2 tsp hot chili oil/paste
2 tbsp rice cooking wine
2 tsp soy sauce

saute onions first until clear, add tempeh and try to get it crispy. Season with salt & pepper at this point, and once the tempeh is crispy enough add the garlic, parsley, cilantro and peppers. Sautee for a couple minutes until the herbs become aromatic and sweaty, and then begin adding the ingredients for the sauce. Add the kale last, and cover so that it steams a little, stirring every couple minutes.

I served this with roasted rosemary potato wedges, and one of the housemates had three (3) helpings. It was pretty delicious, although not quite as good as Malabar's Tempeh Goreng. Saffron would have been excellent on the potatoes, too.