Tempeh Stir-Fry With Mixed Vegetables And Peanuts

• 1 tsp ground coriander
• 2 cloves garlic, minced
• 1 lb tempeh
• 2 tbsp vegetable or peanut oil
• 3 None green onions, sliced
• 1 None medium carrot, sliced
• 1 None medium green bell pepper, sliced
• 3.5 oz snow peas
• 1 None medium tomato, chopped
• 2 tbsp sweet soy sauce
• None None cooked white long-grain rice, to serve
• 1/3 cup raw unsalted peanuts

1. Combine ground coriander, garlic and 1 tbsp water then toss with tempeh. Cut into 1/3 inch slices. Heat a wok or large frying pan over high heat, add oil and swirl to coat. Stir-fry tempeh, in batches, for 1-2 mins, or until golden. Set aside. Add onion, carrot, pepper and 1 tbsp water and stir-fry for 3-4 mins, or until carrot is tender. Add snow peas and tomato and stir-fry for 2 mins. Return tempeh to pan, add sweet soy sauce and stir-fry until hot.
2. Distribute rice between serving plates and top with tempeh stir-fry and peanuts. Serve immediately.

ground coriander, garlic, vegetable, green onions, carrot, green bell pepper, snow peas, tomato, soy sauce, rice, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/22223 (may not work)