Coconut Peanut Sauce (in a tempeh, broccoli, red pepper stir fry)

This fantastic sauce has strong flavors, which was perfect for me to serve over tempeh, which I don’t love, but is really healthy.  It “hid” all the tempeh flavor super well and tasted fantastic!!  Serve with 1 cup dry of brown rice, cooked.

I based this on a recipe that my friend Patty emailed me and she got it from The 28-Day Cleansing Program by Scott Ohlgren.

IMG_8455

Sauce

  • 2 Tbsp Olive Oil
  • 1 clove garlic, minced
  • 1/4 cup green onions, finely chopped
  • 1 Tbsp ginger, minced
  • 1/2 cup water
  • 1/2 can coconut milk
  • 1/4 cup reduced sodium tamari or soy sauce
  • 3 Tbsp maple syrup
  • 1/2 cup peanut butter
  • 1/4 cup rice vinegar
  • 1/4 tsp red pepper flakes

In a saucepan, heat the olive oil.  Then add garlic, green onions and ginger for about 1 minute.  Add remaining ingredients and bring to a boil.  Simmer (stirring occasionally) until mixture is smooth.

Stir Fry

  • 1 8 oz package tempeh
  • 1 red pepper
  • 2 heads broccoli

Use this great sauce for any stir fry.  I sauteed tempeh (crumbled) and 1 red pepper (sliced) in olive oil.  Steam 2 heads of broccoli (chopped) until tender.  Toss everything together with the sauce and serve over brown rice (about 1 cup dry, cooked, to go with this amount).

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