Kung Pao Carrots & Tempeh

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  • Kale
  • Roasted carrots
  • Marinated, baked tempeh (soy sauce, balsamic, red pepper flakes, blackstrap molasses, toasted sesame oil)
  • Sugar snap peas
  • Green onion tops
  • Dry roasted, salted edamame

Dressing:

  • Kung pao reduction (soy sauce, rice wine vinegar, balsamic vinegar, ginger, black bean garlic paste, blackstrap molasses, brown sugar, dried red chiles, green onions)
  • Fresh ginger
  • Rice wine vinegar
  • Canola oil
  • Toasted sesame oil
  • Red chile flakes

Inspired by: http://www.thekitchn.com/recipe-quinoa-bowl-with-kung-pao-edamame-227120

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