Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.

Sidney Fry, MS, RD
Recipe by Cooking Light March 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2/3 cup rice, 1 1/4 cups tempeh mixture, and about 2 teaspoons peanuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

410 calories; fat 16g; saturated fat 2.3g; mono fat 7.3g; poly fat 5.1g; protein 18.6g; carbohydrates 50.6g; fiber 7.5g; iron 4.4mg; sodium 558mg; calcium 140mg.
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