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Asparagus, Shiitake and Tempeh Stir-Fry

Asparagus, Shiitake and Tempeh Stir-Fry
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Prep Time: 18 min Serves: 4
Cooking Time: 10 min Yield: 5 1/3 cups
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Recipe and photo courtesy of Jackie Newgent, RDN

Ingredients

Directions

1. In a small saucepan over medium-high heat, add the broth, ketchup, soy sauce, chili sauce, and ginger. Cook for 5 minutes, stirring occasionally.

2. Meanwhile, heat the oil in a well-seasoned wok or large deep cast iron skillet over medium-high heat. Stir-fry the tempeh and onion until the tempeh is lightly browned, about 3 minutes. Add the asparagus (approximately 1-inch pieces) and mushrooms and stir-fry until the asparagus is just cooked through and mushrooms are wilted, about 4 minutes

3. Add the broth mixture and continue to stir-fry for 1 minute. Sprinkle with the peanuts and cilantro.

4. Enjoy each serving with steamed brown rice. (NOTE: Pre-cook the rice and warm in the microwave--or prepare a 90-second brown rice, if in a rush.)

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