VEGAN -- Tempeh Vegetable Stir-Fry

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* Exported from MasterCook *

 

Tempeh Vegetable Stir-Fry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : International March '97

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup low-sodium soy sauce

4 teaspoons 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 diagonally sliced carrot (1/8-inch-thick)

1/2 cup diced red bell pepper

1 cup thinly sliced shiitake mushroom caps

(about 8 ounces mushrooms)

1 teaspoon minced peeled fresh ginger

2 garlic cloves -- minced

2 cups fresh bean sprouts

1/2 cup sliced green onions (1-inch)

 

Combine first 4 ingredients in a small bowl. Stir well; set aside.

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, ginger, and

garlic; stir-fry 1 minute.

Stir in soy sauce mixture; bring to a boil. Stir in sprouts and green onions.

Remove from heat. Serve with rice.

 

Serving Size: 1 1/2 cups

 

Cuisine:

" Asian "

Source:

" Cooking Light, March 1997, p.176 "

Copyright:

" © Cooking Light "

 

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Per serving: 213 Calories (kcal); 7g Total Fat; (27% calories from fat); 16g

Protein; 25g Carbohydrate; 0mg Cholesterol; 828mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2358 20024 0 4197 26086 620 96 3585