Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.
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
How to Make It
Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
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.
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.
It is probably not fair of me to review this based on the fact that it was my first try with tempeh. I've discovered, I'm not a fan. That said, once I picked the tempeh out, the rest of it was delicious. I did add a bit of sliced onion in with the mushrooms and garlic. It would be easy to mix up the veggies to however you'd like them.
I really enjoyed this dish and it was super easy to make. I love that it's very flavorful but low cal and very low fat (just the 2 tbsp of sesame oil that you stir fry with). If you are going to make it, I suggest really browning the tempeh up crisp, it's a really nice texture contrast when it gets put in the broth. This is definitely going to be in heavy rotation for a while in my house.
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