Chilli Jam, Tempeh & Vegetable Stir-Fry

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper, The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (306.4 g)
  • Calories 546.9
  • Total Fat - 36.3 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 0 mg
  • Sodium - 520.2 mg
  • Total Carbohydrate - 43.3 g
  • Dietary Fiber - 5.4 g
  • Sugars - 6.8 g
  • Protein - 18.8 g
  • Calcium - 215.8 mg
  • Iron - 4.9 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.2 mg

Step 1

Trim broccolini and cut in half crossways.

Step 2

Combine stir-in paste and sauce with 1/3 cup water in a small jug and set aside.

Step 3

Microwave rice according to packet directions and place in a bowl and separate the grains.

Step 4

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.

Step 5

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.

Step 6

Return tempeh to wok with sauce mixture and rice and stir-fry for about 2 minutes or until heated through. Serve.

Tips & Variations


No special items needed.

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