Peanutty tempeh and vegetable stir-fry
8 oz, packaged, cut into 1⁄4 -inch strips
Uncooked string beans
Uncooked sugar snap peas
Sweet red pepper(s)
1 medium, seeded and cut into 1⁄4 -inch strips
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
1 cup(s), low-sodium variety
Creamy peanut butter with omega-3
Low sodium soy sauce
1 Tbsp, fresh, peepled and grated
7 medium, or 1 bunch (white parts and 2 inches of the green parts), cut into 2-inch lengths
Long grain cooked brown rice
- Bring the water to a boil in a medium saucepan. Add the tempeh; reduce the heat and simmer until softened, about 5 minutes; drain.
- Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Swirl in the oil, then add the green beans, sugar snap peas, bell pepper, and jalapeño pepper. Stir-fry until the vegetables are crisp-tender, about 5 minutes.
- Meanwhile, mix the broth, peanut butter, soy sauce, and ginger in a small bowl; stir into the vegetables. Add the scallions and cook, stirring constantly, until the vegetables are well coated with the peanut sauce and the scallions are just softened, about 2 minutes. Serve over the rice.