Peanut Sauce Stirfry and Tempeh Skewers
by Dawn Blatner, RD CSSD LDN
Servings: 4 (2 Cups Stirfry, 2 Skewers Per Serving)
| Nutrition Facts |
| Serving Size 2 Cups Stirfry, 2 Skewers |
| | | | |
| Amount per serving |
| Calories 400 | Calories from Fat 153 |
| % Daily Value* |
| Total Fat 17g | 26% |
| | Saturated Fat 2.5g | 85% |
| | Trans Fat 0g | |
| Cholesterol 0mg | |
| Sodium 370mg | 15% |
| Total Carbohydrate 45g | 15% |
| | Dietary Fiber 9g | 36% |
| | Sugars 13g | |
| Protein 21g | 42% |
| |
| Vitamin A | 260% |
| Vitamin C | 300% |
| Calcium | 15% |
| Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Peanut sauce brings this stirfry to life. Once you prepare this sauce, it can be incorporated into a variety of recipes like dipping sauce for spring rolls and dumplings, a condiment on veggie or chicken burger, a salad dressing or a sauce on a Thai pizza.
Ingredients
Peanut Sauce
5 Tablespoons natural peanut butter (smooth or chunky)
5 Tablespoons warm water
1 Tablespoon seasoned brown rice vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon raw honey
Dash of cayenne pepper
Stirfry and Skewers
6 cups chopped broccoli
2 cups sliced carrots
2 cups sliced red bell pepper
1 cup cooked brown rice
1 package (8 oz) tempeh, cut into 8 pieces, widthwise
8 wooden skewers
2 green onions, chopped
Directions
- Whisk peanut sauce ingredients until smooth.
- In pan, sauté 6 tablespoons peanut sauce with broccoli, carrots, bell pepper for 6 to 8 minutes, until vegetables are crisp-tender. Stir in cooked brown rice.
- Steam tempeh pieces for 8 minutes, until tender. Put each piece on a skewer and brush pwith eanut sauce.
- For each serving: Plate 2 cups stirfry and 2 skewers. Sprinkle with green onions.