Vegan Main Dishes/ Vegan Recipes

Asian Peanut Stir-Fry with Black Rice

Black rice and vegetable stir-fry2

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.
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Course: Rice Stir-Fry
Cuisine: Asian
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
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
  • 1/3 cup peanuts chopped
  • 2 to 2 1/2 cups cooked black forbidden or Japonica rice cooked according to package instructions

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.

Black rice and vegetable stir-fry recipe

Black rice and vegetable stir-fry

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