Stir-Fried Vegetables And Tempeh With Spicy Peanut Sauce - cooking recipe

Ingredients

SAUCE
1/4 cup garlic clove, peeled
1/4 cup fresh ginger, peeled, coursely chopped
1 cup creamy peanut butter
1/2 cup peanut oil
1/2 cup orange juice
1/2 cup tamari
1/3 cup honey
1/4 cup vinegar
1 tablespoon sesame oil
1 teaspoon chili powder
1/8 teaspoon cayenne
TO COMPLETE THE DISH
3 tablespoons canola oil, divided
1/2 lb tempeh, cut into small triangles
2 tablespoons tamari
12 ounces pasta, curly shape
4 cups broccoli, chopped
2 medium carrots, cut into matchsticks (about 1 cup)
2 cups bok choy, sliced (about 4 stalks)
1 red bell pepper, thinly sliced (about 1 cup)
2 cups zucchini, chopped

Preparation

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.
Saute 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.
Saute 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.