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Indonesian Tempeh And Broccoli Stir Fry

Diet.Chef's picture
Ingredients
  Brown rice 1 Cup (16 tbs)
  Stir fry sauce 1⁄3 Cup (5.33 tbs)
  Vegetable broth 1⁄3 Cup (5.33 tbs)
  Toasted sesame oil 1 Teaspoon
  Tempeh 8 Ounce, chopped into 1 inch pieces
  White onion 1 Medium, chopped into large bite-size pieces
  Garlic 4 Clove (20 gm), minced
  Minced fresh ginger/1 teaspoon ground ginger 1 Tablespoon
  Broccoli florets 4 Cup (64 tbs)
  Carrots 3 Medium, cut into thin strips
  Scallions 3 , chopped (Greens Only)
  Chopped roasted peanuts 1 Ounce (1/4 Cup)
Directions

Prepare the rice according to package directions.
Meanwhile, in a small bowl, combine the stir-fry sauce and broth; set aside.
Heat a nonstick wok or large skillet coated with cooking spray over medium-high heat.
Add the oil and cook the tempeh and onion, stirring constantly, for 5 minutes, or until the tempeh starts to brown.
Add the garlic and ginger and cook for 1 minute.
Add the broccoli, carrots, and scallions and cook, stirring constantly, for 2 minutes.
Add the reserved sauce mixture to the skillet and stir to combine.
Continue to cook, stirring, for 2 minutes, or until the vegetables are tender-crisp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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