Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
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
Print
Pin
Email
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
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
Calories:
729
kcal
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:
729
kcal
|
Carbohydrates:
116
g
|
Protein:
27
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
6
g
|
Sodium:
337
mg
|
Potassium:
887
mg
|
Fiber:
10
g
|
Sugar:
2
g
|
Vitamin A:
5956
IU
|
Vitamin C:
14
mg
|
Calcium:
143
mg
|
Iron:
5
mg
Vegan-ize any recipe!
Grab our
free vegan cheat sheet
, packed with my favorite easy substitutions to make any recipe vegan.