Tempeh and Broccolini Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice. Ingredients:
1/2 pound broccolini |
6 tablespoons chopped green onions, divided |
4 1/2 tablespoons rice vinegar |
3 tablespoons lower-sodium soy sauce |
2 tablespoons hoisin sauce |
2 teaspoons honey |
1/4 teaspoon crushed red pepper |
5 teaspoons canola oil, divided |
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes |
1 cup diagonally cut snow peas |
2 2/3 cups hot cooked long-grain white rice |
3 tablespoons chopped unsalted, dry-roasted peanuts |
Directions:
1. Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
2. Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
3. Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.
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