Tempeh Stir-Fry With Mixed Vegetables And Peanuts - cooking recipe

Ingredients

1 tsp ground coriander
2 cloves garlic, minced
1 lb tempeh
2 tbsp vegetable or peanut oil
3 None green onions, sliced
1 None medium carrot, sliced
1 None medium green bell pepper, sliced
3.5 oz snow peas
1 None medium tomato, chopped
2 tbsp sweet soy sauce
None None cooked white long-grain rice, to serve
1/3 cup raw unsalted peanuts

Preparation

Combine ground coriander, garlic and 1 tbsp water then toss with tempeh. Cut into 1/3 inch slices. Heat a wok or large frying pan over high heat, add oil and swirl to coat. Stir-fry tempeh, in batches, for 1-2 mins, or until golden. Set aside. Add onion, carrot, pepper and 1 tbsp water and stir-fry for 3-4 mins, or until carrot is tender. Add snow peas and tomato and stir-fry for 2 mins. Return tempeh to pan, add sweet soy sauce and stir-fry until hot.
Distribute rice between serving plates and top with tempeh stir-fry and peanuts. Serve immediately.