What you'll be getting:

Tempeh Stir Fry

Per Serving

100 g tempeh (tossed in stir-fry sauce) 

125 g veggies (cabbage, carrots, broccolini, green onions) 

1/4 c jasmine rice 

1 oz stir-fry sauce (garlic, liquid aminos, ginger, roasted red pepper puree, avocado oil, rice vinegar, brown sugar) 

Equipment needed: 1 large pan, 1 pot of water 

Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 15 minutes. 

When the timer has 10 minutes remaining, start cooking the tempeh on high heat. 

Cook for 2 minutes, or until you see the tempeh starting to take on a little color. 

Next add the veggies. Cook for 4 minutes, mixing them around every once and a while. 

Next, drizzle in the sauce. Cook until some, but not all of the sauce, has evaporated. 

When the timer for the rice goes off, strain with a colander. Let it sit in the colander for a minute to make sure all excess liquid is absorbed. Plate rice up. 

Finish by topping the rice with the veggies. From start to finish this dinner takes just over 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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