If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!
For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.
Brussels Sprout & Tempeh Stir-Fry
Brussel Sprouts (about 20)
2 servings tempeh
1/2 a yellow onion
1/2 cup carrots
1/2 cup mushrooms
1 tbsp cornstarch
3 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup water
Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.
Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.
In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!
Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/