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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