INGREDIENTS
3/4 lb
asparagus spears
3/4 cup
vegetable broth
1/4 cup
low-sodium soy sauce
2 tsp
cornstarch
2 tbsp
sesame oil, divided
1 8 ounce package
multigrain tempeh (such as White Wave Five-Grain), thinly sliced
4
garlic cloves, minced
1/2 tsp
crushed red pepper
1 6 ounce package
sliced shiitake mushrooms
3 cups
hot cooked instant brown rice