Photo: Oxmoor House
Prep Time
12 Mins
Cook Time
10 Mins
Yield
4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)

Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.

How to Make It

Step 1

Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.

Step 2

Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.

Step 3

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.

Step 4

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.

Cooking Light Superfast Suppers

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