Stir-Fried Tempeh with Orange Sauce

Name: Stir-Fried Tempeh with Orange Sauce
Total time: 45 min
Ingredients: ¼ cup dry sherry or Chinese rice wine; ¼ cup water; 2 tablespoons low-sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon grated fresh ginger; 3 garlic cloves, minced; 1½ teaspoons expeller-pressed toasted sesame oil; ¼ teaspoon grated orange zest, plus ¾ cup juice (2 oranges); 2 tablespoons expeller-pressed canola oil; 12 ounces tempeh, cut into ½-inch pieces; 1 pound broccoli, florets cut into ½-inch pieces, stalks peeled, halved, and sliced thin; 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 6 scallions, sliced thin on bias

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The stir-fry skillet is a place to get creative.

Keywords

Main Courses
Vegan
Vegetarian

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Cooking tools:

Nonstick skillet
Stove
Mixing bowl
Whisk
Plate
Spatula
Measuring spoon
Chef's knife
Cutting board

Ingredients

¼ cup dry sherry or Chinese rice wine
¼ cup water
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1½ teaspoons expeller-pressed toasted sesame oil
¼ teaspoon grated orange zest, plus ¾ cup juice (2 oranges)
2 tablespoons expeller-pressed canola oil
12 ounces tempeh, cut into ½-inch pieces
1 pound broccoli, florets cut into ½-inch pieces, stalks peeled, halved, and sliced thin
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
6 scallions, sliced thin on bias