Tempeh Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tempeh is a fermented soybean cake that has a texture similar to soft tofu. Look for tempeh in the refrigerated produce section of the supermarket or wherever tofu and other soy products are sold. 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 3 ounces) |
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; set aside.
2. Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 3 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 soy sauce mixture into tempeh mixture; bring to a boil. Stir in sprouts and green onions.
4. carbo rating: 16
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