from-oxmoorhouse

Spicy Asparagus-Tempeh Stir-Fry

Spicy Asparagus-Tempeh Stir-Fry Photo: Oxmoor House

Ingredients

  • 3/4 pound asparagus spears
  • 3/4 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame oil, divided
  • 1 (8-ounce) package multigrain tempeh (such as White Wave Five-Grain), thinly sliced
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 (6-ounce) package sliced shiitake mushrooms
  • 3 cups hot cooked instant brown rice

Preparation


Snap off tough ends of asparagus. Cut spears diagonally into 2-inch pieces. Set aside.

Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry 4 to 5 minutes or until golden. Remove tempeh from pan; set aside.

Heat remaining 1 tablespoon sesame oil in same pan. Add garlic, red pepper, asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-tender. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until thickened. Add tempeh, and cook 1 minute or until thoroughly heated. Serve over brown rice.


  • Prep Time:
  • Cook Time:

  • Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.
  • Yield: 4 servings (serving size: 1 cup stir-fry and 3/4 cup brown rice)

Nutritional Information

Calories per serving: 390
Caloriesfromfat per serving: 33%
Fat per serving: 14.7g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 4.9g
Polyunsaturated fat per serving: 5.6g
Protein per serving: 18.6g
Carbohydrate per serving: 49.4g
Fiber per serving: 8.2g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 745mg
Calcium per serving: 104mg

Good to Know

Tempeh is similar to tofu in its consistency and soy protein content. It works as a healthy meat alternative, and soaks up the flavor of any sauce it soaks up.
Cooking Light Superfast Suppers