Isa Chandra Moskowitz’s Tempeh and Broccoli Stir-Fry
If you miss the beef and broccoli from your local Chinese spot, then this savory ginger- and sesame-infused dish is for you.
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Cooking tools:
- Mug
- Fork
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Spatula
- Plate
- Cutting board
- Chef's knife
- Mixing bowl
- Saucepan
- Pot
- Serving bowl
Ingredients
- ½ cup
- vegetable broth
- 2 teaspoons cornstarch
- ¼ cup tamari
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon
- sriracha
- 3 tablespoons toasted sesame oil, divided
- 1 pound tempeh, sliced on a diagonal
- 1 cup thinly sliced shallots
- 6 cups broccoli florets
- 2 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 2 cups cooked brown rice
- 2 tablespoons toasted sesame seeds
- ¼ cup thinly sliced scallions (white and light green parts only)
- 2 tablespoons thinly sliced dried hot chile pepper
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