- 1/2 pound Broccolini
- 6 tablespoons chopped green onions, divided
- 4 1/2 tablespoons rice vinegar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 5 teaspoons canola oil, divided
- 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
- 1 cup diagonally cut snow peas
- 2 2/3 cups hot cooked long-grain white rice
- 3 tablespoons chopped unsalted, dry-roasted peanuts
- calories 410
- fat 16 g
- satfat 2.3 g
- monofat 7.3 g
- polyfat 5.1 g
- protein 18.6 g
- carbohydrate 50.6 g
- fiber 7.5 g
- cholesterol 0.0 mg
- iron 4.4 mg
- sodium 558 mg
- calcium 140 mg
How to Make It
Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.
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