Best 7 Stir Fried Vegetables And Tempeh With Spicy Peanut Sauce Recipes

STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• Sauce.
• Process the garlic and ginger in a food processor until finely chopped.
• Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• Heat the peanut sauce over very low heat, stirring occasionally.
• Pasta.
• Cook pasta according to package.
• To complete the dish.
• Heat 2 T. of canola oil in a skillet over medium heat.
• Sauté the tempeh until lightly browned on all sides, about 10 minutes.
• Pour on the 2 T. tamari and stir quickly to distribute it.
• Transfer the tempeh to a large serving bowl.
• Heat the remaining 1 T. of canola oil in the skillet over medium heat.
• Sauté the broccoli and carrots 2-3 minutes.
• Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• Add the tempeh and cook just until warmed through, about 1-2 minutes more.
• Transfer to the serving bowl.
• Drain the pasta and toss it with the tempeh and vegetables.
• Add all but a few tablespoons of the hot peanut sauce, and toss again.
• Pour on the reserved sauce, and serve.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

PAN-SEARED TEMPEH WITH PEANUT SAUCE

Steps:

• 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
• 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
• 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
• 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

EASY STIR FRIED VEGETABLES

Steps:

• Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
• Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
• Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
• Bring to a boil and cook and stir for 2 minutes or until thickened.

STIR FRIED TEMPEH AND VEGETABLES

Steps:

• Cut tempeh into 1/2 inch cubes.
• Mix the next 9 ingredients to make a marinade.
• Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
• Heat the olive oil in a large pan.
• Add onions and cook, stirring occasionally, until they start to brown.
• Add mushrooms and cook another couple minutes.
• Add tempeh and marinade. Stir and cook a few more minutes.
• Add green beans. Cook and stir until green beans are cooked through.

TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE

Steps:

• In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
• To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.