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.Print Pin Rate Email
- 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
- 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.
Calories: 729kcal | Carbohydrates: 116g | Protein: 27g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 337mg | Potassium: 887mg | Fiber: 10g | Sugar: 2g | Vitamin A: 5956IU | Vitamin C: 14mg | Calcium: 143mg | Iron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- For more ways to use brown rice, explore Classic Rice Dishes.
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