Tempeh & Broccoli Stir Fry

Ingredients:

• .5 lb. Broccoli Florets
• 6 Tbsp. Green Onions, finely diced, divided
• 4 1/2 Tbsp. Seasoned Rice Vinegar
• 2 Tbsp. Low Sodium Soy Sauce
• 1/2 Tbsp. Braggs or Coconut Aminos
• 1 Tbsp. Cornstarch whisked into 2 Tbsp. Cold Water
• 2 Tbsp. Pureed Prunes (baby food)
• 2 tsp. Clover Honey or Agave
• 2 finger pinch Red Pepper Chili Flakes
• 5 tsp. Avocado Oil, divided
• 8 oz. pk. Tempeh, cut into 1/2” cubes
• 1 cup Snow Peas, diagonally cut
• 2 cups cooked Basmati Brown Rice
• 2 Tbsp. Dry-Roasted Peanuts or Cashews, chopped well

Directions:

Cook Rice according to directions; omitting salt.

Step 1: Heat a deep pot of water to a boil. Add broccoli; cook about 2 minutes, or tender-crisp. Remove broccoli to a colander then plunge into ice cold water; drain back in colander; set aside.

Step 2: Combine 3 Tbsp. of green onions and next 7 ingredients (thru red pepper flakes) in a bowl.

Step 3: Heat a Wok or Large Skillet over med-high. Add 1 Tbsp. (=3 tsp.) oil; swirl to coat. Add tempeh; stir fry for 5 minutes, or until golden on all sides. Remove from skillet to a waiting plate.

Step 4: Add remaining 2 tsp. Canola to same pan; swirl to coat. Add broccoli and snow peas; stir fry 2 minutes; stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Reduce heat to medium and add rice. Cook for 1 additional minute.

Step 5: Place your portion on a plate or in a bowl. Sprinkle evenly with remaining green onions and chopped peanuts. (No more than 1 tsp. peanuts per unit)

–>Make sure that you get enough of tempeh and a fair distribution of the rice/broccoli.

Consider these things:

1 oz. cooked Tempeh = 1 unit pro. and 1/2 unit carbs

1/4 cup prepared rice = 1 unit carbs

2 cups broccoli = 1 unit carbs

Complete Meal Portions:

2 unit portion: 1 heaping cup stir fry

3 unit portion: 1 1/2 heaping cups stir fry

4 unit portion: 2 heaping cups stir fry

5 unit portion: 2 1/2 heaping cups stir fry