Vege stir-fry with ginger and spicy peanut sauce
Nutrition Info.(per serve)
- 1/2 cup brown rice
- 2 teaspoons sesame oil
- 150g tempeh, chopped (see tip)
- 2 spring onions, finely sliced
- 1 courgette, diced
- 2 cups sliced mushrooms
- 1 cup chopped asparagus or green beans
- 1 cup small broccoli florets
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped fresh turmeric (or 1/2 teaspoon ground turmeric)
- 2 teaspoons reduced-salt soy sauce
- 1 tablespoon chopped almonds or peanuts, to garnish (optional)
- chilli flakes, to garnish (optional)
- Peanut sauce
- 2 tablespoons peanut butter
- 1 tablespoon sweet chilli sauce
- 1 teaspoon reduced-salt soy sauce
- boiling water
Total fat 26g
Saturated fat 4g
Dietary fibre 10g
- Cook brown rice according to packet instructions.
- Heat half the sesame oil in a large pan over a medium-high heat. Add tempeh, tossing until golden. Remove from pan and set aside.
- Return pan to heat and add vegetables, ginger and turmeric. Stir-fry until veges are tender, about 6-8 minutes. Add tempeh back into pan and add soy sauce. Remove from heat.
- In a small bowl, combine peanut sauce ingredients. Add enough boiling water to make a smooth sauce.
- To serve, divide stir-fried veges and rice between 2 plates and drizzle over peanut sauce. Garnish with nuts and chilli flakes, if desired.
Find tempeh in the chilled section of most supermarkets, next to the tofu.
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