Servings
6
Prep Time
10 minutes
Cook Time
10 minutes

Nutrition Information
Calories | 216 |
Carbs | 17 g |
Protein | 9.3 g |
Saturated fat | 1.7 g |
Sodium | 238 mg |
Potassium | 318 mg |
Fiber | 3 g |
Sugar | 3 g |
Calcium | 53 mg |
This colorful and flavorful stir fry packs protein and calcium for a healthy meal—any day of the week
Ingredients
4 Tbsp
1 lb, sliced
1 medium
1 bunch, cut into 1-inch pieces,
1 Tbsp
1 (8 oz)
1 Tbsp
2 Tbsp chicken or
To serve,
Directions
- 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