Spicy Asparagus-Tempeh Stir-Fry |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice. Ingredients:
3/4 pound asparagus spears |
3/4 cup vegetable broth |
1/4 cup low-sodium soy sauce |
2 teaspoons cornstarch |
2 tablespoons sesame oil, divided |
1 (8-ounce) package multigrain tempeh (such as white wave five-grain), thinly sliced |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper |
1 (6-ounce) package sliced shiitake mushrooms |
3 cups hot cooked instant brown rice |
Directions:
1. Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
2. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
3. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set aside.
4. Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper, asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over brown rice.
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