Kung Pao Tempeh Stir-Fry

There’s no need to order take-out when you can cook up this flavor-packed kung pao tempeh stir-fry at home! This recipe has a hearty texture, thanks to bell peppers, bok choy, tempeh, scallions, and peanuts. Serve with brown rice, or grain-free three-seed pilaf (recipe below).

This recipe comes to us from Jackie Newgent, RDN.

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Serves 4

Ingredients:

• 3 tablespoons avocado oil or peanut oil
• 8 ounces organic tempeh, large dices
• 2 teaspoons freshly grated ginger root
• 3 large cloves garlic, very thinly sliced
• 1 large red bell pepper, large dices
• 1 large orange bell pepper, large dices
• 1½ cups thinly sliced bok choy
• 3 scallions, green and white parts, sliced diagonally
• 1/3 cup roasted salted peanuts
• 1 recipe Kung Pao Stir-Fry Sauce (see recipe below)

Directions:

1. Fully heat the oil in a stick-resistant wok or large deep skillet over high heat. Add the tempeh and stir-fry until the tempeh is lightly browned, about 1½ minutes. Add the ginger, garlic, bell peppers, and bok choy and stir-fry until vegetables are cooked through yet still firm, about 3 to 3½ minutes.

2. Add the Kung Pao Stir-Fry Sauce and scallions and stir-fry until the sauce is thickened, about 1 minute. Stir in the peanuts.

3. Serve with steamed brown rice or Three-Seed Pilaf (see recipe below).

Kung Pao Stir-Fry Sauce

Ingredients:

• ½ cup low-sodium vegetable broth
• 1½ tablespoons tamari (or soy sauce)
• 1 tablespoon natural hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons organic cornstarch
• 2 teaspoons coconut nectar
• ½ teaspoon crushed red pepper flakes, or to taste

Directions:

Whisk together all ingredients. Makes ¾ cup.

(Hint: You can make up to three days in advance and chill.)

Grain-Free Three-Seed Pilaf

Ingredients:

• ½ cup low-sodium vegetable broth
• ½ cup canned organic coconut milk
• ½ cup shelled hemp seeds
• ½ cup roasted unsalted sunflower seeds
• ¼ cup toasted sesame seeds
• 1 teaspoon grated fresh ginger root
• ½ teaspoon sea salt

Directions:

Bring all ingredients to a boil in a small saucepan over high. Cover, reduce heat to low, and simmer until the seeds are softened and liquid is absorbed, about 25 minutes. Set aside covered for 5 minutes. Serve warm. Makes 1¾ cups.

(Hint: Reserve remaining coconut milk to make this pilaf again—or for other recipe use.)