Take-Out Makeover: Stir Fry

Serves 4.

4 oz tempeh, sliced 1/4 inch thick (I used Light Life vegetable)

2 tbsp. peanut butter

1/2 cup broth

1 tbsp. tamari

1 tbsp. peanut or olive oil

2 onions, chopped

1 cup frozen spinach

1 tsp. honey or agave

1 tsp. chopped fresh ginger

1 tsp. minced garlic

1 tsp. chopped basil

8 raw baby carrots, chopped

Brown rice (2-3 cups)

Saute the onions in the oil until they are soft and translucent. Then add the tempeh and toss with onions. Next, add the broth and tamari. When that warms up, add the peanut butter and agave nectar.

Stir to unify the liquids. Add the spinach, garlic, ginger and basil. Once everything is warmed up, add a little more broth and raise the heat right before you serve it over rice.

Toss some chopped carrots on top of each serving for some nice crunch. I also dappled mine with sriracha (any hot sauce will do).

It was really, really satisfying and delicious. And only 6.5 points per serving, 340 calories (including 3/4 cup of cooked brown basmati rice).


Bookmark and Share

Subscribe to the Mothering.com Blogs Feed

This entry was posted
on Monday, October 4th, 2010 at 8:08 pm and is filed under the flavor.
You can follow any responses to this entry through the RSS 2.0 feed.

Both comments and pings are currently closed.