Mushroom and Tempeh Stir Fry

Prep Time
10 minutes
Cook Time
10 minutes
Mushroom and Tempeh Stir Fry

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


1 lb, sliced
1 bunch, cut into 1-inch pieces,
2 Tbsp chicken or
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  1. 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.
  2. 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