Tempeh Vegetable Stir-Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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

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 (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, ginger, and garlic; stir-fry 1 minute.
3. Stir in soy sauce mixture; bring to a boil. Stir in sprouts and green onions. Remove from heat. Serve with rice.

By RecipeOfHealth.com