Don’t call for takeout this week! Make this instead….
Isn’t this an exciting week? There are so many fun things to do in leading up to the holiday. It can be tempting to call for take out during these busy times, but try this healthier recipe instead. I call for tempeh but you can use any protein you like with delicious results. Serve over brown rice.
Kung Pao Tempeh
Serves 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes (includes rice)
Equipment Needed: Saucepan or rice cooker, large skillet or wok
1/2 cup vegetable broth
2 Tablespoons tamari (soy sauce)
2 Tablespoons mirin (Chinese rice wine)
1 1/2 Tablespoons balsamic vinegar
1 teaspoon agave nectar
1/2-3/4 teaspoon crushed red pepper flakes (depends on desired spice level)
8 ounces tempeh, cut in half, then into cubes
1 Tablespoon olive oil
3 cloves garlic, minced
1 1-inch piece ginger, minced (around 1 T)
1 yellow onion, chopped
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 carrot, sliced
1/2 Tablespoon arrowroot
1/2 cup peanuts
1 head broccoli, cut into florets and steamed
In a small bowl, whisk together broth, tamari, mirin, vinegar, agave and pepper flakes. Add tempeh cubes, and marinate.
Meanwhile, cut all of your vegetables and get them ready to go. If using broccoli, cut and steam. Heat oil in a large skillet, and add onions, garlic, peppers and carrot. Stir-fry on medium high heat for 5 minutes until vegetables are getting tender.
Using a slotted spoon, remove tempeh from marinade and add it to skillet, stirring around so tempeh has contact with bottom of pan (so it “fries”). Meanwhile, add arrowroot to marinade and whisk to dissolve. Add marinade to pan with peanuts and cook for 1-2 minutes until sauce is thickened. Serve immediately over brown rice.
Enjoy and have a wonderful, peace-full holiday!
~Jennifer
Chef Jenny Brewer MS, CNS