Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special. Tempeh or baked tofu and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan , © 2014. Photos by Evan Atlas.
Asian Peanut Stir-Fry with Black Rice
Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special.
Servings:
4
Calories:
729
kcal
Ingredients
- 1 tablespoon peanut or other high-heat vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 16- ounce package frozen Asian vegetable blend thawed
- 8- ounce package tempeh or baked tofu cubed
- 2 teaspoons minced fresh ginger
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Thai red curry paste or sriracha sauce more or less to taste
- ⅓ cup peanuts chopped
- 2 to 2 ½ cups cooked black forbidden or Japonica rice cooked according to package instructions
Instructions
-
Heat the peanut oil in a large skillet or wok. Add the onion and garlic and cook for about 8 minutes.
-
Add the vegetable blend, tempeh, and ginger and cook, stirring frequently, until the vegetables are tender but still crisp.
-
Stir in the soy sauce, curry paste, and peanuts and heat through.
-
Stir in the rice and serve hot.
Nutrition
Calories:
729
kcal
|
Carbohydrates:
116
g
|
Protein:
27
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
6
g
|
Sodium:
337
mg
|
Potassium:
887
mg
|
Fiber:
10
g
|
Sugar:
2
g
|
Vitamin A:
5956
IU
|
Vitamin C:
14
mg
|
Calcium:
143
mg
|
Iron:
5
mg
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- For more ways to use brown rice, explore Classic Rice Dishes.
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