Tempeh Vegetable Stir-Fry

Ingredients

• 1/3 cup low-sodium soy sauce
• 1 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.

Submitted 6/13/05.
Source: Cooking Light
Submitted By: Joy Bowers
joybow@mtaonline.net
Tempeh Vegetable Stir-Fry