Spicy Asparagus tempeh Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spicy Asparagus tempeh Stir Fry calories by ingredient
Introduction
Please note, cooking time does not include cooking time for rice (I normally make several servings during the weekend to use during the week) Please note, cooking time does not include cooking time for rice (I normally make several servings during the weekend to use during the week)Number of Servings: 4
Ingredients
-
3/4 lb Asparagus
3/4 cup vegetable broth
1/4 cup soy sauce or tamari
2 tsp cornstarch
2 tbsp sesame oil (divided)
8 oz multi-grain tempeh
4 garlic cloves - minced
1/2 tsp crushed red pepper
6 oz shitake mushrooms (sliced)
3 cups cooked brown rice
Directions
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.