Stir-Fried Tempeh with Vegetables

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* Exported from MasterCook *

 

Srir-Fried Tempeh and Vegetables

 

Recipe By :The Natural Estrogen Diet - Dr Lana Liew

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 ounces tempeh

2 teaspoons cornstarch

2 cloves garlic -- diced

2 teaspoons cooking oil (soy, peanut, or canola)

1 medium carrot -- cut into rings or julienned

3 1/2 ounces baby corn -- halved lengthwise

1/3 cup broccoli -- cut into small florets

3/4 cup sugar snap peas -- ends trimmed

2 tablespoons plus 1 teaspoon vegetarian oyster sauce

1 tablespoon plus 1 teaspoon light soy sauce

1/4 teaspoon salt

freshly ground black pepper

1/2 medium red bell pepper -- cut into chunks

1/3 cup water

 

Cut the tempeh into slices 1/4-inch thick, then cut each slice into 3 pieces.

Sprinkle 1 1/2 teaspoons of the cornstarch over the tempeh pieces to coat them.

Saute half the garlic in 1 teaspoon of the oill. Add the tempeh and saute until

brown on the surface, about 5 to 6 minutes. Add the carrot and stir-fry for 2

minutes before adding the baby corn.

Cook for 2 more minutes, and then add the broccoli, sugar snap peas, oyster

sauce, soy sauce, salt, and pepper to taste. Stir for a minute, then add bell

pepper. Sprinkle in some water if too dry.

Mix the remaining 1/2 teaspoon cornstarch with the remaining water and add to

the vegetables. Stir well and cover for a minute before transferring to a

serving plate or dish.

Serve with steamed rice or noodles.

 

 

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Per serving: 105 Calories (kcal); 3g Total Fat; (21% calories from fat); 8g

Protein; 14g Carbohydrate; 0mg Cholesterol; 196mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0