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Asparagus, Shiitake and Tempeh Stir-Fry

by Livestrong_Recipes  |  Dec 12, 2018

Asparagus, Shiitake and Tempeh Stir-Fry
Photo Credit: arekmalang/ adobe stock
  1. PREP
  2. 18 m
  • COOK
  • 10 m
  • 28 m

Recipe and photo courtesy of Jackie Newgent, RDN



  • 3/4 cup low-sodium vegetable broth
  • 3 tbsp Organic Ketchup
  • 2 tbsp Tamari Soy Sauce
  • 2 tsp Paste Of Chili
  • 2 tsp Ginger Root
  • 2 tsp Sesame Oil
  • 6 oz Organic Soy Tempeh
  • 1 medium red onion
  • 4 cups Asparagus, Raw
  • 4 oz Shiitake Mushrooms
  • 1/4 cup Peanuts, Dry Roasted
  • 1/4 cup Cilantro
  • 2 cups cooked brown rice


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.)