Stir-Fried Vegetables and Tempeh With Spicy Peanut Sauce Recipe

Directions:

1. Sauce.
2. Process the garlic and ginger in a food processor until finely chopped.
3. Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
4. Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
5. Heat the peanut sauce over very low heat, stirring occasionally.
6. Pasta.
7. Cook pasta according to package.
8. To complete the dish.
9. Heat 2 T. of canola oil in a skillet over medium heat.
10. Sauté the tempeh until lightly browned on all sides, about 10 minutes.
11. Pour on the 2 T. tamari and stir quickly to distribute it.
12. Transfer the tempeh to a large serving bowl.
13. Heat the remaining 1 T. of canola oil in the skillet over medium heat.
14. Sauté the broccoli and carrots 2-3 minutes.
15. Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
16. Add the tempeh and cook just until warmed through, about 1-2 minutes more.
17. Transfer to the serving bowl.
18. Drain the pasta and toss it with the tempeh and vegetables.
19. Add all but a few tablespoons of the hot peanut sauce, and toss again.
20. Pour on the reserved sauce, and serve.