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Tempeh Vegetable Stir-Fry Recipe | |
Vegetable | |
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Ingredients:
1/3 cup low-sodium soy sauce1 tablepsoon plus 1 teaspoon dry sherry 2 teaspoons sugar 1/2 teaspoon cornstarch 2 teaspoons dark sesame oil 1 (8-ounce) package tempeh, cut into 1/2-inch cubes 1 1/2 cups broccoli florets 1 cup (1/8-inch thick) diagonally sliced carrot 1/2 cup diced red bell pepper 1 cup thinly sliced shitake mushroom caps (about 8 ounces) 1 teaspoon peeled, minced fresh gingerroot 2 garlic cloves, minced 2 cups fresh bean sprouts 1/2 cup (1-inch) sliced green onions
Directions:
1. Combine first 4 ingredients in a small bowl. Stir well; set aside.2. Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 2 minutes or until light brown. Add broccoli, carrot and bell pepper; stir-fry 2 minutes. Add mushrooms, gingerroot, and garlic; sitr-fry 1 minute. 3. Stir in soy sauce mixture, and bring to a boil. Stir in sprouts and green onions. Remove from heat. Serve with rice. Yield 4 servings (serving size: 1 1/2 cups)
Calories 203 (32% from fat) Fat 7.2g (sat 1.2g mono 1.9g poly 3.7g) Protein 15.7g, Carb 20.9g, Fiber 7.9g, Chol 0mg, Iron 2mg, Sodium 545mg, Calc 48mg
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