Tempeh and Vegetable Stir Fry with Pak Choi and Rice
Ingredients
- tempeh
- zucchini
- sugar snap peas
- green bell pepper
- garlic
- ginger
- broccoli
- pak choi
- brown rice
Sauce
- soy sauce
- lime juice
- maple syrup
- Chinese five spice
- hoisin sauce
Preparation
Cook brown rice according to package instructions.
Griddle pak choi until tender and slightly charred.
Prepare the sauce by mixing soy sauce, lime juice, maple syrup, and Chinese five spice in a bowl.
Stir fry tempeh with garlic and ginger until fragrant.
Add zucchini, sugar snap peas, green bell pepper, and broccoli to the pan and cook until vegetables are tender-crisp.
Pour the sauce over the stir fry and heat through until well combined.
Drizzle with hoisin sauce and serve with griddled pak choi and brown rice.
Notes
Calories per serving: 701, Protein: 39g, Carbs: 79g, Fat: 22g.
