|Saturated fat||1.7 g|
This colorful and flavorful stir fry packs protein and calcium for a healthy meal—any day of the week
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- In a large non-stick skillet over medium-high heat, heat 2 Tbsp oil. When oil is just smoking, add the mushrooms and red bell pepper. Cook until vegetables are tender and some charred spots appear, about 5 minutes. Add the scallions, ginger, and garlic and cook until just fragrant, about 30 seconds. Transfer to a plate and set aside.
- Add remaining oil to pan. When it's beginning to smoke, crumble tempeh and add it to pan. Cook until tempeh begins to brown in places, about 5 minutes. Add oyster sauce and broth; stir. Return vegetables to skillet and stir to combine. Serve over cauliflower rice.
Recipe created by Joy Manning