1
package (8 oz) tempeh, cut into 2x1/4x1/4-inch strips
1
medium onion, cut into thin wedges
4
medium carrots, cut into 2x1/4x1/4-inch strips (2 cups)
12
oz fresh green beans, cut in half crosswise (2 cups)
1/4
cup water
1
medium red bell pepper, cut into thin bite-size strips
1/4
cup chopped fresh cilantro
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Steps
1
In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
2
In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
3
To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
4
Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.
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If you don't care for cilantro, feel free to leave it out.
Tempeh, pronounced TEHM-pay and also spelled tempe, is a fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. If you can't find this tasty ingredient in your supermarket, check in a health food store.
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