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Peanutty tempeh and vegetable stir-fry

8
Total Time
27 min
Prep
10 min
Cook
17 min
Serves
6
Difficulty
Easy
Tempeh is made from fermented soy bean curds. It has a firmer texture than plain soy bean curds (tofu) and a slightly nutty, smoky flavor.

Ingredients

water

2 cup(s)

tempeh

8 oz, packaged, cut into 1⁄4 -inch strips

peanut oil

2 tsp

uncooked string beans

½ pound(s)

uncooked sugar snap peas

½ pound(s)

sweet red pepper(s)

1 medium, seeded and cut into 1⁄4 -inch strips

jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

fat free vegetable broth

1 cup(s), low-sodium variety

creamy peanut butter with omega-3

¼ cup(s)

low sodium soy sauce

2 Tbsp

ginger root

1 Tbsp, fresh, peepled and grated

uncooked scallion(s)

7 medium, or 1 bunch (white parts and 2 inches of the green parts), cut into 2-inch lengths

long grain cooked brown rice

3 cup(s)

Instructions

  1. Bring the water to a boil in a medium saucepan. Add the tempeh; reduce the heat and simmer until softened, about 5 minutes; drain.
  2. 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.
  3. 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.

Notes

To enhance the ginger flavor, top the stir-fry with slices of pickled ginger, available in the produce section of some supermarkets or in Asian food stores.Like other soy products, tempeh may help reduce the risk of heart disease.

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