Advertisement
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork.
Advertisement
Ingredients
- 2/3 cup (160 mL) sodium-reduced vegetable broth
- 3 Tbsp (45 mL) soy sauce, tamari, or coconut aminos
- 2 Tbsp (30 mL) honey
- 3 Tbsp (45 mL) rice vinegar
- 2 tsp (10 mL) chili-garlic sauce, such as sriracha
- 2 tsp (10 mL) cornstarch
- 1 Tbsp (15 mL) avocado oil or peanut oil
- 12 oz (340 g) tempeh, crumbled
- 1 lb (450 g) Brussels sprouts, quartered
- 1 cup (250 mL) matchstick-cut carrots
- 1 Tbsp (15 mL) sesame oil
- 2 cups (500 mL) cooked brown rice
- 1/4 cup (60 mL) unsalted roasted peanuts (optional)
Nutrition
Per serving:
- calories 444
- protein 23 g
-
total fat
17 g
- sat. fat 3 g
-
total carbohydrates
55 g
- sugars 13 g
- fibre 7 g
- sodium 574 mg
Directions
01
In small bowl, whisk together broth, soy sauce, honey, vinegar, chili-garlic sauce, and cornstarch.
02
In wok or large skillet, heat avocado or peanut oil over medium-high. Add tempeh; cook, stirring often, until tempeh is nicely browned, 4 to 5 minutes. Remove tempeh from skillet.
03
Add Brussels sprouts and carrots to pan; cook over medium-high for 2 minutes. Pour in 1/3 cup (80 mL) water, cover pan, and heat until vegetables are tender and no water remains in pan, about 5 minutes. Add stock mixture and tempeh to pan. Bring to a boil and heat until sauce has thickened and everything in the pan is nicely coated, 1 to 2 minutes. Remove from heat. Stir in sesame oil.
04
Serve over rice, and sprinkle with peanuts, if desired.
