https://dereksarno.com/ Spicy Sweet Chili Garlic Tempeh Ingredients: (Serves 6): 3 blocks tempeh, poached, drained, cooled, and cut into triangles 500 g spring greens (collards or spring loose leaf cabbage) - can use all kale or any green 1 head Dino/Cavolo Nero/Lacinato kale, cleaned and chopped 1 small head red cabbage, quartered and julienned 1 large leek, cut into ¼ inch rounds Sesame oil, to taste Green onion, chopped for garnish (optional) 1 cup brown basmati rice Spicy-Sweet Garlic Chili Sauce: ¾ teaspoon white peppercorns, pulverized 1 star anise, pulverized 1 lemon, zested and juiced 5-6 cloves garlic, smashed 4-5 tablespoons ginger, smashed 6-10 bird's eye chilies, smashed 1 cup soy sauce 1 cup water 2-3 tablespoons rice vinegar 4-5 tablespoons brown sugar Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water Add all ingredients to a pot, bring to a slow boil, then simmer, whisk in the slurry and let simmer for 5 -8 minutes to thicken and cook out the starch. . Stirring often. Greens Preparation: Destem, cut, and clean all the greens. Add to a large bowl. Boil water separately. Add to the bowl of greens and let sit for 3-5 minutes to blanch. Drain, rinse with cold water, and squeeze out extra water. Ready for sautéing. Dry fry the red cabbage in a hot skillet until wilted with crispy golden-brown edges. Add to the greens. Rice explained in the video.