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Thai Basil Stir-Fry

Stir-Fry Blend
Serves 2-3
Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

  • 1 block of organic tempeh (about 8oz)
  • 1 1/2 cups Guan’s Stir-Fry Blend Mushrooms
  • 2 tablespoon coconut oil
  • 4 green onion stems, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 2 garlic cloves, chopped
  • 1/2 cup Thai basil or regular Italian basil, finely chopped
  • Crushed peanuts, to top
  • Sesame seeds, to top
  • 1 cup of jasmine rice, cooked according to package directions

For the Sauce:

  • 4 tablespoons hoisin sauce
  • 3 tablespoons tamari or coconut aminos
  • 1 1/2 tablespoons coconut sugar
  • 1 1/2 teaspoons sriracha

Instructions

  • To remove the bitterness of the tempeh, place the tempeh in a saucepan and cover with water. Bring to a boil, cover and let simmer for about 10 minutes. Remove the tempeh from the saucepan. Now add the tempeh and the mushrooms into a food processor and pulse until chopped into small bits.
  • In a medium-size sauté pan, heat the coconut oil on medium-high heat. Toss in the green onions, bell peppers, garlic and the tempeh-mushroom mixture, and let cook for 5 minutes. Stirring occasionally so that the tempeh doesn't stick to the pan.
  • In the meantime, mix the sauce ingredients together.
  • Now reduce the heat to medium and add in the Thai basil and the sauce. Stir together until the stir fry has absorbed all the sauce. Serve on top of Jasmine rice and top with crushed nuts and sesame seeds. Enjoy!