Chilli Jam, Tempeh & Vegetable Stir-Fry
Recipe: #31004
November 27, 2018
Categories: Beans, Rice, Brown Rice, Carrot, Potluck, Gluten-Free, No Eggs, Non-Dairy, Vegan, Green Beans, Vegan Dinner, more
"From our weekday newspaper, The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.