INGREDIENTS
3/4 lb
Asparagus spears
4
Garlic cloves
1 6 ounce package
Shiitake mushrooms
1 8 ounce package
Tempeh, multigrain
3/4 cup
Vegetable broth
1/4 cup
Soy sauce, low-sodium
3 cups
Brown rice, hot cooked instant
2 tsp
Cornstarch
1/2 tsp
Red pepper
2 tbsp
Sesame oil