Source: Cooking Light, April 2011
YIELD: 4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions
Ingredients
For Peanut sauce:
- 1/4 cup water
- 1 tablespoon brown sugar
- 3 tablespoons natural-style, chunky peanut butter (such as Smucker’s)
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 teaspoon lower-sodium soy sauce
For Stir-fry:
- 2 teaspoons brown sugar
- 5 teaspoons lower-sodium soy sauce
- 1 teaspoon Sriracha
- 4 garlic cloves, chopped
- 1 tablespoon plus 2 teaspoons sesame oil, divided
- 1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
- 2 cups thinly sliced carrot
- 1 cup (2-inch) strips red bell pepper
- 1 pound green beans, trimmed
- 1/2 cup water
- 3/4 cup thinly sliced green onions, divided
- 6 ounces mung bean sprouts
Preparation
- 1. To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
- 2. To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
- 3. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.
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