Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Wok
- 16 ounce broccoli
- 20 ounce bok choy
- 12 ounce mangold
- 11 ounce snow pea
- 20 ounce tempeh
- 5 teaspoon crushed red pepper
- 10 tablespoon coconut oil
- 10 clove garlic
- 10 tablespoon tamari sauce
- 2 1/2 cup brown rice
- 10 tablespoon cashew
Wash and cook the rice as instructed on the package.
Clean and cut the veggies. Slice tempeh in quarter inch strips
In a wok add the cashew and roast for 1-2 minutes. Set aside.
In the same wok add 1/2 the coconut oil and tempeh and cook until golden brown. Set aside.
Add in the same wok the rest of the oil, garlic, chili, tamari, and broccoli and snow peas and stir fry for 2-3 minutes. Add rest of the veggies and cook until leaves are wilted. Add back the tempeh, the roasted cashew and mix.
Serve on a plate with a bowl of rice.
Calories: 518kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Sodium: 1156mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 96mg | Calcium: 206mg | Iron: 6mg