Tempeh & Broccolini Stir-Fry

Hands on Time : 30 minutes ................Total time : 30 minutes

Streamline your stir-frying process by preparing all ingredients before you start cooking . For a whole-grain base ... use brown rice.

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1/2 pound Broccolini

6 tablespoons chopped green onions , divided

4 1/2 tablespoons ricer vinegar

3 tablespoons lower-sodium soy sauce

2 teaspoons honey

2 tablespoons hoisin sauce

1/4 teaspoon crushed red pepper

5 tablespoons canola oil , divided

1 (8-ounce) package organic tempeh , cut into 1/2-cubes

1 cup diagonally cut snow peas

2 2/3 cups hot cooked long-grain rice

3 tablespoons chopped unsalted , dry-roasted peanuts (or nuts of your choice)

1) Cook Broccolini in boiling water for 2 minutes or until crisp-tender . Drain and plunge Broccolini into ice water ; drain. Squeeze dry . Cut into 1-inch pieces .

2) Combine 3 tablespoons green onions and next 5 ingredients (through red pepper) in a bowl .

3) Heat a large , heavy skillet or wok over medium-high heat . Add 1 tablespoon oil to pan ; swirl to coat .Add tempeh ; stir fry for 5-minutes or until golden brown on all sides . Temove tempeh from pan ; keep warm . Add remasining 2 tablespoons oil to pan , swirl to coat . Add Broccolini or snow peas ; stir-fry 2 minutes , stirring occasionally . Add tempeh and vinegar mixture to pan ; bring to boil . Divide rice evenly among 4 bowls ; top with tempeh mixture . Sprinkle with remaining 3 tabespoons green onions and peanuts .

Serves 4