Recipe: Tempeh Stir Fry with Peanut Sauce (Betty Crocker recipe)

TEMPEH STIR FRY WITH PEANUT SAUCE

*Tempeh (TEHM-pay), also spelled "tempe", is fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor.

1/4 cup creamy peanut butter
1/4 cup vanilla yogurt
3 tablespoons teriyaki sauce marinade
1 tablespoon honey
2 tablespoons vegetable oil, divided use
1 (8 ounce) package tempeh, cut into (2x1/4x1/4-inch) strips
1 medium onion, cut into thin wedges
3 medium carrots, cut into (2x1/4x1/4-inch) strips (1 1/2 cups)
8 ounces green beans, cut in half (1 1/2 cups)
1/4 cup water
1 medium red bell pepper, cut into thin strips
1/4 cup chopped fresh cilantro

Beat peanut butter, yogurt, teriyaki marinade and honey, using wire whisk, until smooth; set aside.

Heat 1 tablespoon of the oil in 12-inch skillet over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.

Add remaining 1 tablespoon oil and the onion to skillet. Cook 1 minute, stirring occasionally.

Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until heated through. Sprinkle with cilantro.

Makes 4 servings
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition