Last night's supper

[Guest guest]

This was really good.

 

* Exported from MasterCook *

 

Tijuana Tempeh

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable stock

2 tablespoons shoyu or natural soy sauce

1/4 cup fresh lime juice

4 teaspoons light sesame oil

1 package tempeh -- 8 ounces

2 medium red or yellow onions -- sliced thin

8 cloves garlic -- minced

1 whole jalapeno -- seeded and minced

2 medium red bell peppers -- cut into 1 1/2-inch strips

4 small zucchini -- cut into 1 1/2-inch strips

1/4 cup cilantro -- chopped

1 whole avocado -- optional, diced

 

Whisk together the stock, shoyu and lime juice.

 

Set a wok over medium heat. Add 2 teaspoons of the oil and the tempeh,

turning it to coat both sides. Brown the tempeh on both sides. Remove it

from the wok and cut it into strips about 1/2 inch thick and 1 1/2 inches

long. Set aside.

 

Reheat the wok over medium high heat and add the remaining 2 teaspoons of

oil, swirling it to coat the sides of the pan. Add the onions and stir-fry

for 2 to 3 minutes, until translucent. Add the garlic, chile, and red bell

peppers and continue stir-frying for 2 minutes more. Add the zucchini and

tempeh and stir fry about 1 minute. Add the liquid seasoning mixture. Cover

the wok and cook for several minutes, stirring often, until the vegetables

are tender and the liquid is almost absorbed. Serve immediately, garnished

with the cilantro and avocado if desired.

 

Source:

" Stir Crazy! "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 236 Calories; 12g Fat (40.0% calories

from fat); 13g Protein; 26g Carbohydrate; 5g Dietary Fiber; trace

Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2

Vegetable; 1/2 Fruit; 1 1/2 Fat.

 

Serving Ideas : Serve with basmati or Texmati rice.

 

 

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