Description
There’s no need to order take-out when you can cook up this flavor-packed kung pao tempeh stir-fry at home! You’ll love all of the hearty textures in the stir-fry thanks to bell peppers, bok choy, tempeh, scallions, and peanuts.
Ingredients
Units
Scale
- 3 tablespoons avocado oil or peanut oil
- 8 ounces organic tempeh, large dices
- 2 teaspoons freshly grated gingerroot
- 3 large cloves garlic, very thinly sliced
- 1 large red bell pepper, large dices
- 1 large orange bell pepper, large dices
- 1 1/2 cups thinly sliced bok choy
- 3 scallions, green and white parts, sliced diagonally
- 1/3 cup roasted salted peanuts
- 3/4 cup (1 recipe) Kung Pao Stir-Fry Sauce (see recipe below)
Instructions
- Fully heat the oil in a stick-resistant wok or large deep skillet over high. Add the tempeh and stir-fry until the tempeh is lightly browned, about 1½ minutes. Add the ginger, garlic, bell peppers, and bok choy and stir-fry until vegetables are cooked through yet still firm, about 3 to 3½ minutes.
- Add the Kung Pao Stir-Fry Sauce and scallions and stir-fry until the sauce is thickened, about 1 minute. Stir in the peanuts.
- Serve with steamed brown rice or Three-Seed Pilaf (see recipe below).
Notes
See recipes for Kung Pao Stir-Fry Sauce and Three-Seed Pilaf below.
- Category: Main Dish
- Cuisine: Chinese
Nutrition
- Serving Size: 1 rounded cup stir-fry