Peanutty Tempeh and Veggie Stir-fry

Stir Fry is a go-to dish in my house. It’s quick and easy to create and best of all nutritious and healthy.


This Peanutty Tempeh and Veggie Stir-fry can be on the table in less than 30 minutes including all of the chopping. Hate chopping? Me too. Pampered Chef chopper is the most used item in my kitchen.


Perhaps you are like my sister and can’t justify any time spent chopping. Check your produce section for pre-chopped stir-fry veggies. You’ll pay a little more but save yourself some time.


Peanutty Tempeh and Veggie Stir-fry

2 C water
1 8 oz package tempeh, cut into 1/4 inch strips
2 tsp peanut oil (any high temp cooking oil, canola or sesame)
1/2 green beans, cleaned and trimmed
1/2 pound sugar snap peas
1 red bell pepper, seeded and cut into 1/4 inch strips
1 jalapeno seeded and finely chopped
1 C veggie stock
1/4 C peanut butter
2 TBSP soy sauce
1 TBSP Ginger
1 bunch scallions white part and a little green, cut into 2″ lengths
3 cups brown rice

Bring the water to boil in a medium saucepan. Add the tempeh, reduce heat and simmer until softened. About 5 min. Drain

Mix stock, peanut butter, soy sauce and ginger in a small bowl.

Heat a large wok or nonstick skillet over high heat, until a drop of water sizzles. Swirl in the oil then add the green beans, sugar snap peas, bell pepper and jalapeno pepper Stir-Fry for about 5 minutes until the veggies are tender.

Stir the stock mix into the veggies. Add the scallions and cook constantly stirring until the veggies are coated with the sauce, and the scallions soften. About 2 min.

Serve over rice.

In last weeks recipes, I told you about my favorite veggie stock. Another short cut is to keep a jar of minced ginger in the frig just for stir-fry.

Know someone who loves to cook tasty dishes but doesn’t want to spend forever in the kitchen? They will thank you for sharing this with them.

cj "cathy jo" johnson





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