Curry Tempeh Stir-Fry

This recipe involves some short cuts that make it very easy. I got the recipe from the back of a Coconut Curry Tempeh box, made a few alterations and also used a prepared curry sauce. This is sort of a landmark recipe for me because I typically hate mushrooms and onions but this recipe has both and I loved it!

Ingredients:

• 1 package of marinated tempeh
• about 16 stalks of asparagus
• about 8 baby carrots sliced into strips
• half a white onion, diced or julienned
• about 6 shitake mushrooms sliced thinly
• 1 package of Tasty Bite Good Korma Simmer Sauce or something similar

Directions:

• Steam asparagus in the microwave for 2.5 minutes, chop into 2 inch pieces and set aside
• Prepare tempeh according to box directions. Essentially heat some olive oil in a pan, brown the tempeh slices by sauteing for 2 minutes on each side. Set aside and keep warm.
• In the same pan, heat some more oil and saute the carrots, onion and mushrooms for 8 minutes or until soft. Add asparagus and saute for another minute or so.
• Pour sauce over veggies, add a little water and simmer for 5 minutes or until sauce thickens a bit.
• Stir together with the tempeh and serve over rice or asian noodles.
• Oh and I may have added a little salt, pepper and Major Grey mango chutney

Serves 2