Tempeh And Green Bean Stir-Fry With Peanut Sauce

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1/4 cup water

1 tablespoon brown sugar

3 tablespoons natural-style, chunky peanut butter (such as Smucker's)

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1 teaspoon lower-sodium soy sauce

2 teaspoons brown sugar

5 teaspoons lower-sodium soy sauce

1 teaspoon Sriracha

4 garlic cloves, chopped

1 tablespoon plus 2 teaspoons sesame oil, divided

1 (8-ounce) package organic tempeh, cut into 1/3-inch strips

2 cups thinly sliced carrot

1 cup (2-inch) strips red bell pepper

1 pound green beans, trimmed

1/2 cup water

3/4 cup thinly sliced green onions, divided

6 ounces mung bean sprouts

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