8 ounces angel hair pasta
carrots, cut into 1 1/2 inch strips
1/2 cup green onions, cut
into 1 1/2 inch strips, cut in half lengthwise
1/2 cup pea pods,
cut into strips lengthwise
1 Tbsp. water
1/2 cup seedless
sliced cucumber, cut in half
2 Tbsp. orange juice
1 package (8 oz) Lightlife® Organic Soy
Tempeh, cut into 48 pieces
1/4 cup orange juice
toasted sesame oil
2 Tbsp. soy sauce
1 Tbsp. freshly grated
1 Tbsp. toasted sesame oil
In Dutch oven bring 4 to 6 quarts of water to a boil. Add angel
hair pasta to the boiling water; stir gently. Return to a boil. For
"al dente" pasta, boil uncovered, stirring occasionally, for 4
minutes. Remove from heat; drain well. Keep warm.
sized measuring cup combine all marinade ingredients. In medium
bowl, place tempeh; pour marinade over and mix to coat tempeh with
marinade. Let marinate 15 minutes.
Remove tempeh from
marinade; reserve marinade.
In 10-inch nonstick skillet
place 1 tablespoon of sesame oil. Place tempeh in skillet and cook
over medium heat for 2 minutes. Turn pieces over and continue
cooking until golden brown (1-2 mins.). Remove from pan; keep warm.
In same skillet add carrots, green onions, pea pods and 1
tablespoon of water. Cook covered, over medium heat, stirring
occasionally, 2 minutes. Add reserved marinade and continue cooking
for 1 minute.
In large bowl place angel hair pasta, tempeh,
cucumber, vegetables, 2 tablespoons of orange juice and 2
tablespoons of soy sauce. Mix well. Refrigerate leftovers.
Your question and comments are welcome