Tempeh and Broccolini Stir-Fry

Ingredients

• 0.5 pound broccolini 
• 5 teaspoons canola oil divided
• 2.7 cups rice long-grain white hot cooked
• 0.3 teaspoon pepper red crushed
• 3 tablespoons roasted peanuts unsalted chopped
• 6 tablespoons spring onion divided chopped
• 2 tablespoons hoisin sauce 
• 2 teaspoons honey 
• 3 tablespoons soy sauce 
• 4.5 tablespoons rice vinegar 
• 1 cup snow peas 
• 8 ounce tempeh organic cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• wok

Directions

1. Cook Broccolini in boiling water for 2 minutes or until crisp-tender.
2. Drain and plunge Broccolini into ice water; drain. Squeeze dry.
3. Cut into 1-inch pieces.
4. Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
5. Heat a large, heavy skillet or wok over medium-high heat.
6. Add 1 tablespoon oil to pan; swirl to coat.
7. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides.
8. Remove tempeh from pan; keep warm.
9. Add remaining 2 teaspoons oil to pan; swirl to coat.
10. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally.
11. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture.
12. Sprinkle with remaining 3 tablespoons green onions and peanuts.