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Tempeh & snow peas in orange sauce

2
Points®
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
4
Difficulty
Easy
If you don't have a wok, use a large heavy skillet for cooking this dish. The deeper the skillet the easier it will be to stir-fry your ingredients.

Ingredients

Orange

½ medium, zested and juiced

Cornstarch

1½ tsp

Dark sesame oil

1 Tbsp

Scallions

3 medium, minced

Shallot

½ item(s), minced

Fresh ginger

1 Tbsp, minced

Red pepper flakes

¼ tsp

Snow peas

¾ pound(s), trimmed

Red bell pepper

1 medium, diced

Uncooked tempeh

8 oz, diced

Vegetable broth

½ cup(s)

Soy sauce

2 Tbsp

Hoisin sauce

1 Tbsp

Instructions

  1. Whisk orange juice and cornstarch together in small bowl until smooth.
  2. Heat wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add scallions, shallot, ginger, and red pepper flakes; stir-fry until scallions begin to soften, about 30 seconds. Add snow peas and bell pepper; stir-fry until snow peas turn bright green, about 1 minute. Add tempeh and stir-fry until heated through, about 2 minutes.
  3. Stir in broth, soy sauce, hoisin sauce, and orange zest; bring to boil. Whisk orange juice mixture again and add to wok. Stir-fry until mixture is bubbling and thickened, about 1 minute.
  4. Serving size: 1¼ cups

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