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4 servings
suggest servings
| 1 | head | broccoli florets | halved |
| 1 | medium | onion | cut up |
| 1 | each | carrot | sliced |
| 1/2 | pound | mushrooms, oyster | |
| 1 | tablespoons | cornstarch | |
| 1 | cup | water | warm |
Heat your wok, add a splash of oil and let heat.
Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each.
Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.
To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 51% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered...
Easy, delicious, and MY kids loved it!
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