November 27, 2018
Dinner, Main Dish, Beans,
Rice, Brown Rice, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegan, Green Beans more
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"From our weekday newspaper, The West Australian. Times are estimated."
Trim broccolini and cut in half crossways.
Combine stir-in paste and sauce with 1/3 cup water in a small jug and set aside.
Microwave rice according to packet directions and place in a bowl and separate the grains.
Heat 1 tablespoon of the oil in a large, non-stick wok over a medium to high heat and add the tempeh in two batches, adding another 1 tablespoon of oil with second batch and stir-fry for about 2 to 3 minutes or until browned and then remove tempeh from wok.
Add remaining oil to wok over medium to high heat and add broccolini and carrots and stir-fry for about 2 minutes or until beginning to colour and then add beans and stir-fry for a further 2 minutes or until tender.
Return tempeh to wok with sauce mixture and rice and stir-fry for about 2 minutes or until heated through. Serve.
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