START TO FINISH: 25 minutes MAKES 4 servings
• 2 teaspoons canola oil
• 3⁄4 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 8-ounce package tempeh (fermented soybean cake), cut into 1⁄2 -inch pieces
• 4 cups sliced bok choy
• 1 cup julienned carrots
• 1 cup fresh snow peas or one 6-ounce package frozen pea pods or sugar snap peas, thawed
• 1 cup cremini and/or shitake mushrooms, sliced
• 1⁄4 cup orange juice
• 3 tablespoons hoisin sauce
• 11⁄2 cups hot cooked brown rice
1. Pour oil into a large wok or very large skillet; heat wok over medium-high heat. (Add more oil as necessary during cooking.) Add ginger and garlic; cook and stir about 30 seconds or until fragrant. Stir in tempeh, bok choy, and carrots. Cook and stir for 4 to 5 minutes more or until vegetables are crisp-tender. Stir in pea pods, mushrooms, orange juice, and hoisin sauce. Heat through.
2. Serve vegetable mixture over hot cooked rice.
PER SERVING: 285 cal., 10 g total fat (2 g sat. fat), 0 mg chol., 273 mg sodium, 38 g carb., 4 g fiber, 15 g pro.
