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Ingredients:

1/4 cup creamy peanut butter
1/4 cup vanilla yogurt
3 tablespoon teriyaki sauce marinade
1 tablespoon honey
2 tablespoon vegetable oil
1 (8-ounce) package tempeh, cut into 2x1/4x1/4-inch strips
1 medium onion , cut into thin wedges
3 medium carrot , cut into 2x1/4x1/4-inch strips (1 1/2 cups)
8 ounce green beans , cut in half (1 1/2 cups)
1/4 cup water
1 medium red bell pepper , cut into thin strips
1/4 cup chopped fresh cilantro

1. Beat peanut butter, yogurt, teriyaki marinade and honey, using wire whisk, until smooth set aside.

2. Heat 1 tablespoon of the oil in 12-inch skillet over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet set aside.

3. Add remaining 1 tablespoon oil and the onion to skillet. Cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until heated through. Sprinkle with cilantro.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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