Spicy Asparagus-Tempeh Stir-Fry

Ingredients

• 0.8 pound asparagus spears 
• 3 cups brown rice hot instant cooked
• 2 teaspoons cornstarch 
• 0.5 teaspoon pepper red crushed
• 4  garlic cloves minced
• 0.3 cup soya sauce low-sodium
• 2 tablespoons sesame oil divided
• 6 ounce mushroom caps sliced
• 8 ounce multigrain tempeh white thinly sliced such as Wave Five-Grain
• 0.8 cup vegetable broth 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Snap off tough ends of asparagus.
2. Cut spears diagonally into 2-inch pieces. Set aside.
3. Combine vegetable broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until smooth. Set aside.
4. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat.
5. Add tempeh, and stir-fry 4 to 5 minutes or until golden.
6. Remove tempeh from pan; set aside.
7. Heat remaining 1 tablespoon sesame oil in same pan.
8. Add garlic, red pepper, asparagus, and mushrooms to pan, and stir-fry 3 minutes or until asparagus is crisp-tender.
9. Add broth mixture; bring to a boil, and cook 2 to 3 minutes or until thickened.
10. Add tempeh, and cook 1 minute or until thoroughly heated.
11. Serve over brown rice.