Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Orange Sesame Broccoli

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Ingredients:

• 1 medium orange
• 1 tablespoon canola oil
• 4 cups broccoli florets
• 1 tablespoon minced fresh ginger
• 1 garlic clove minced
• 1 tablespoon soy sauce or 1 tablespoon nama shoyu
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice
• Heat the oil over medium high heat in a large skillet until hot
• Add the broccoli and cook for about 5 minutes stirring occasionally
• Add ginger garlic and orange peel and cook 1 or 2 minutes longer until the veggies are tender crisp
• In a small bowl mix soy sauce sesame oil and orange juice; add to skillet and cook 30 seconds
• Sprinkle with sesame seeds and serve immediately