PEANUT SAUCE STIR FRY WITH TEMPEH
Provided by Vanessa @VeganFamilyRecipes.com
Categories Gluten free Vegan
Time 25m
Number Of Ingredients 15
Steps:
- Prepare rice of choice according to instructions on packaging.
- Heat 1 tablespoon olive oil in small fry pan. Fry diced tempeh over medium-high heat on each side until browned. Set aside.
- Make peanut sauce by adding vegetable broth, peanut butter, soy sauce, and maple syrup to a bowl. Whisk together. Set aside.
- Heat 1 tablespoon olive oil in a wok or large saute pan. Add onion, bell pepper, garlic, ginger, and carrots (and red pepper flakes if using). Stir fry vegetables over medium heat for 10 minutes. Add bamboo shoots, tempeh and peanut sauce.
- Continue to stir fry vegetables in peanut sauce until sauce thickens about 5 minutes.
- Serve peanut sauce stir fry with rice and top with chopped peanuts(optional).
SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
- For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
- Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.
Nutrition Facts : Calories 880, Fat 61 grams, SaturatedFat 9 grams, Sodium 1865 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 40 grams
TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE
Looking for a skillet meal recipe that's ready in just 40 minutes? Then check out this Asian-style tempeh stir-fry that's cooked in a zesty yogurt-peanut sauce for dinner tonight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 17 g, TransFat 0 g
THAI PEANUT STIR-FRY SAUCE
Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.
Provided by karen in TN
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
- Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.
THAI PEANUT STIR FRY SAUCE
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Provided by Bonnie Gertz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g
BEEF STIR-FRY WITH PEANUT SAUCE
This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.
Provided by LBUHL
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
- Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
- Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.
Nutrition Facts : Calories 314 calories, Carbohydrate 16.2 g, Cholesterol 26.6 mg, Fat 21.9 g, Fiber 4.4 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 939.2 mg, Sugar 5.2 g
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
STIR-FRIED VEGETABLES AND TEMPEH WITH SPICY PEANUT SAUCE
This is a wonderful pasta dish that my kids love, although I would never actually tell them what is in it! The peanut sauce can be made ahead and kept in the refrigerator. This recipe as provided makes a ton of food, with the leftovers able to be kept for 2-4 weeks in the frig.
Provided by Katey in GB
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Process the garlic and ginger in a food processor until finely chopped.
- Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
- Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
- Heat the peanut sauce over very low heat, stirring occasionally.
- Pasta.
- Cook pasta according to package.
- To complete the dish.
- Heat 2 T. of canola oil in a skillet over medium heat.
- Sauté the tempeh until lightly browned on all sides, about 10 minutes.
- Pour on the 2 T. tamari and stir quickly to distribute it.
- Transfer the tempeh to a large serving bowl.
- Heat the remaining 1 T. of canola oil in the skillet over medium heat.
- Sauté the broccoli and carrots 2-3 minutes.
- Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
- Add the tempeh and cook just until warmed through, about 1-2 minutes more.
- Transfer to the serving bowl.
- Drain the pasta and toss it with the tempeh and vegetables.
- Add all but a few tablespoons of the hot peanut sauce, and toss again.
- Pour on the reserved sauce, and serve.
Nutrition Facts : Calories 691.1, Fat 40.9, SaturatedFat 7, Sodium 1455.2, Carbohydrate 64.3, Fiber 6.2, Sugar 20, Protein 24
BEEF STIR-FRY WITH PEANUT SAUCE
Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.
Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
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TEMPEH STIR FRY WITH PEANUT GINGER SAUCE (VEGAN)
From jessicainthekitchen.com
Ratings 8Category Dinner, SaucesCuisine AsianTotal Time 35 mins
- Whisk all the ingredients together in a bowl, or mix in a jar with a lid (shake vigorously) or until combined. Set aside until ready to use. This can be made ahead of time and stored in the fridge.
- In a pan over medium high, heat the oil. When hot, add in the tempeh and crisp on each side for about 2 minutes on each side, until all sides are crisped up and browned. Add in 2 tablespoons of the sauce and stir to combine for about a minute or two until it's all absorbed into the tempeh. This helps to infuse the tempeh with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
TEMPEH & GREEN BEAN STIR-FRY WITH PEANUT SAUCE RECIPE
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4.2/5 (11)Total Time 30 minsServings 4Calories 357 per serving
- To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
- To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
- Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.
- Wine Match: Hogue Late Harvest Riesling ($10) has a seductive touch of sweetness from dense peach and apricot notes to balance the spicy Sriracha. At the same time, its tangy acidity cuts through the rich flavors of peanut butter and sesame oil. --Jeffery Lindenmuth
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- While veggies cook, mix miso-peanut sauce ingredients together in a small bowl. Adjust to taste, mix until smooth, and set aside.
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