Ingredients
- 1½ cups brown rice
- ¾ cup low-sodium vegetable broth
- ¼ cup low-sodium soy sauce
- 2 tsp. cornstarch
- 2 Tbsp. sesame oil, divided
- 1 (8 oz.) pkg. multigrain tempeh, thinly sliced
- 4 garlic cloves, minced
- ½ tsp. crushed red pepper
- ¾ lb. asparagus spears, cut into 2" pieces
- 1 (6 oz.) pkg. shiitake mushrooms, sliced
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Instructions
- Cook rice according to package directions.
- When rice has 15-20 minutes left to cook, whisk together broth, soy sauce, and cornstarch. Set aside.
- Heat half the sesame oil in a large nonstick skillet over medium-high heat. Add tempeh, and stir-fry until golden (4-5 minutes). Remove tempeh from pan and set aside.
- Heat remaining half of the sesame oil in the same pan. Add garlic, crushed red pepper, asparagus, and mushrooms. Stir-fry until asparagus is just tender (3 minutes).
- Add broth mixture and bring to a boil. Cook until thickened (2-3 minutes).
- Add tempeh, and cook until thoroughly heated (1 minute). Serve over brown rice.