This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork.
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Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
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Ingredients
- 2/3 cup sodium-reduced vegetable broth
- 3 Tbsp soy sauce tamari, or coconut aminos
- 2 Tbsp honey
- 3 Tbsp rice vinegar
- 2 tsp chili garlic sauce such as sriracha
- 2 tsp cornstarch
- 1 Tbsp avocado oil or peanut oil
- 12 oz tempeh crumbled
- 1 lb Brussels sprouts quartered
- 1 cup matchstick-cut carrots
- 1 Tbsp sesame oil
- 2 cups cooked brown rice
- 1/4 cup unsalted roasted peanuts optional
Instructions
- In small bowl, whisk together broth, soy sauce, honey, vinegar, chili-garlic sauce, and cornstarch.
- In wok or large skillet, heat avocado or peanut oil over medium-high. Add tempeh; cook, stirring often, until tempeh is nicely browned, 4 to 5 minutes. Remove tempeh from skillet.
- Add Brussels sprouts and carrots to pan; cook over medium-high for 2 minutes. Pour in 1/3 cup water, cover pan, and heat until vegetables are tender and no water remains in pan, about 5 minutes. Add stock mixture and tempeh to pan. Bring to a boil and heat until sauce has thickened and everything in the pan is nicely coated, 1 to 2 minutes. Remove from heat. Stir in sesame oil.
- Serve over rice, and sprinkle with peanuts, if desired.
Recipe Notes
Per serving: 444 calories; 23 g protein; 17 g total fat (3 g sat. fat); 55 g total carbohydrates (13 g sugars, 7 g fiber); 574 mg sodium
