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    Home » Recipes » Vegan Main Dishes

    Asian Peanut Stir-Fry with Black Rice

    Published: Oct 26, 2012 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Black rice and vegetable stir-fry

    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.
    5 from 1 vote
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    Course: Rice Stir-Fry
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: Asian Stir-Fry, black rice recipe, rice dish, rice stir fry, stir fry recipes
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 729kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    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.

    Nutrition

    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.

    Black rice and vegetable stir-fry recipe

    Black rice and vegetable stir-fry

    • For more ways to use brown rice, explore Classic Rice Dishes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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