Spicy Asparagus-Tempeh Stir-Fry

Photo: Oxmoor House

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

Yield: 4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 33%
  • Fat: 14.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 5.6g
  • Protein: 18.6g
  • Carbohydrate: 49.4g
  • Fiber: 8.2g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 745mg
  • Calcium: 104mg

Ingredients

  • 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

Preparation

  1. Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.
  2. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
  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.
  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.
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