This recipe came from the April 2011 issue of Cooking Light magazine. I’ve been experimenting lately with meat alternatives and found this dish to be fairly easy to place together and quite delicious.
1/4 cup water
1 tbls brown sugar
3 tbls natural style chunky peanut butter (for best results check the ingredients –it should contain peanuts and salt only, nothing else)
1 tsp Sriracha (hot chile sauce)
1 tsp lower sodium soy sauce
Stir Fry Ingredients:
2 tsps brown sugar
5 tsps lower sodium soy sauce
1 tsp Sriracha
4 garlic cloves, chopped
1 tbsp, plus 2 tsps sesame oil, divided
1 (8 oz) package of organic tempeh, cut into 1/3 inch strips (I found tempeh at Whole Foods but you can substitute firm tofu if needed)
2 cups thinly sliced carrots
1 cup (2-inch) strips red bell pepper
1 pound of green beans, trimmed (I chose frozen but either will do)
1/2 cup of water
3/4 cup thinly sliced green onions, divided
6 oz mung bean sprouts
To prepare peanut sauce, combine 1/2 cup water, 1 tbsp brown sugar, 3 tbsp peanut butter, 1 tsp Sriracha, and 1 tsp of soy sauce in a medium bowl, stirring well with a whisk (mixture will become smooth). Set aside.
Heat a large heavy skillet over medium-high heat. Add 1 tbsp sesame oil to the 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 tsps oil to pan, swirling to coat.
Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup of 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 bean sprouts are tender. Serve with peanut sauce and remaining half of onion.
Yields 4 – 2 cup servings. Use 2 tablespoons of peanut sauce per each serving.
Viola! You have yourself an incredibly tasty home cooked vegetarian meal!