1 lemon, squeezed
1 tbsp honey
1 tbsp miso
1 ½ tbsp. peanut butter
1 tsp low sodium soy sauce
½ c hot water
2 tbsp vegetable or olive oil
8 oz tempeh, cubed
2 celery stalks, cut into thin strips 1 ½’ long
2 carrots, cut into thin strips 1 ½’ long
3 cloves garlic, minced
1 medium onion, chopped
1 tsp chili powder
1 tbsp oregano
1 tbsp curry powder
- Mix 1st 6 ingredients in small bowl and set aside.
- Heat oil in large frying pan. Add remaining ingredients and stir-fry until carrots are tender, 7 to 10 minutes.
- Add peanut sauce and heat 2 minutes.
