Ingredients
1/2
cup uncooked regular long-grain white rice
1
cup water
1/4
cup creamy peanut butter
1/4
cup vanilla low-fat yogurt
3
tablespoons teriyaki marinade (from 12-oz bottle)
1
tablespoon honey
2
tablespoons vegetable oil
1
package (8 oz) tempeh, cut into 2x1/4x1/4-inch strips
1
medium onion, cut into thin wedges
4
medium carrots, cut into 2x1/4x1/4-inch strips (2 cups)
12
oz fresh green beans, cut in half crosswise (2 cups)
1/4
cup water
1
medium red bell pepper, cut into thin bite-size strips
1/4
cup chopped fresh cilantro
Preparation
In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.
