Spicy Asparagus tempeh Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 lb Asparagus3/4 cup vegetable broth1/4 cup soy sauce or tamari2 tsp cornstarch2 tbsp sesame oil (divided)8 oz multi-grain tempeh4 garlic cloves - minced1/2 tsp crushed red pepper6 oz shitake mushrooms (sliced)3 cups cooked brown rice
1. Snap off ends of asparagus and cut spears diagonally into 2-inch pieces.
2. Combine vegetable broth, soy sauce and cornstarch in a small bowl; mix until smooth & set aside.
3. Heat half the sesame oil in large wok over medium-high, add tempeh and stir-fry until golden (about 4-5 minutes) then remove from wok & set aside.
4. Heat the other half of the sesame oil in wok. Add garlic, red pepper, asparagus and mushrooms and strir-fry for about 3 minutes (asparagus should still be crisp, but tender). Add broth mixture, bring to a boil & cook for 2-3 minutes (until sauce has thickened). Add tempeh back in and cook for 1 minute.
5. Serve over brown rice.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAELK.
2. Combine vegetable broth, soy sauce and cornstarch in a small bowl; mix until smooth & set aside.
3. Heat half the sesame oil in large wok over medium-high, add tempeh and stir-fry until golden (about 4-5 minutes) then remove from wok & set aside.
4. Heat the other half of the sesame oil in wok. Add garlic, red pepper, asparagus and mushrooms and strir-fry for about 3 minutes (asparagus should still be crisp, but tender). Add broth mixture, bring to a boil & cook for 2-3 minutes (until sauce has thickened). Add tempeh back in and cook for 1 minute.
5. Serve over brown rice.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAELK.
Nutritional Info Amount Per Serving
- Calories: 415.4
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 3,209.4 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 5.7 g
- Protein: 23.7 g
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