Serves 4
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
4 oz. glass (cellophane) noodles
3½ Tbs. hoisin sauce
2 Tbs. low-sodium soy sauce
3 Tbs. lime juice
½ tsp. chile-garlic sauce, such as Huy Fong
1½ Tbs. toasted sesame oil, divided
1 8-oz. pkg. plain tempeh, diced
1 12-oz. pkg. button mushrooms, trimmed and sliced
1 lb. baby bok choy, thinly sliced on diagonal
2 cups bean sprouts
6 green onions, thinly sliced (1 cup)
2½ Tbs. minced fresh ginger
½ cup chopped basil
¼ cup roasted peanuts, coarsely chopped
3½ Tbs. hoisin sauce
2 Tbs. low-sodium soy sauce
3 Tbs. lime juice
½ tsp. chile-garlic sauce, such as Huy Fong
1½ Tbs. toasted sesame oil, divided
1 8-oz. pkg. plain tempeh, diced
1 12-oz. pkg. button mushrooms, trimmed and sliced
1 lb. baby bok choy, thinly sliced on diagonal
2 cups bean sprouts
6 green onions, thinly sliced (1 cup)
2½ Tbs. minced fresh ginger
½ cup chopped basil
¼ cup roasted peanuts, coarsely chopped
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