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Maya Henry

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Healthy lifestyle coach for women who want to make healthy choices around food, time and energy that work for their real lives and make them feel radiant from the inside out.

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Maya Henry

  • Home
  • About
  • Work with Me
    • Shred Your Fears Skateboarding Retreat
    • Custom Meal Plans
    • Real Food, Real Quick
    • Cooking Classes
  • Recipes
  • Free Mind-Body Connection Session
  • Contact

Tempeh Stir Fry

INGREDIENTS
1 bunch scallions
1 pound tempeh
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar

PREPARATION
Chop scallions, separating white and green parts. Slice tempeh into 1/2 inch pieces. Heat a wok or 12-inch heavy skillet over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Add tempeh to wok.  Stir together broth, soy sauce, cornstarch, and sugar, then stir into wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and serve over rice.

Adapted from Gourmet, May 2007.

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