Tempeh Stir-fry Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Tempeh, cubed
1 1/2 tbsp: Sesame oil,
1/4 cup: Teriyaki marinade,
1 tsp: Grated fresh ginger,
4 cup: Assorted vegetables, such
2 tbsp: Soy sauce,
. as red cabbage, broccoli,
2 cup: Cooked, warm rice, (brown,
. onions, squash, cut in
. basmati or white),
. bite-size pieces,
Directions:
Place tempeh in a bowl with teriyaki marinade; set aside. Allow to
marinate about 15 minutes.
Plunge vegetables into boiling water for 1 to 2 minutes to blanch;
remove and immediately rinse under cold water. Drain and set aside.
Heat a heavy skillet until it is smoking. Add oil. Drain tempeh and
add to skillet. Cook, stirring, 1 minute. Add vegetables and
lightly toss. Add ginger and soy sauce, stirring just long enough to
coat and finish cooking the vegetables. Serve over rice.
Nutritional Information per serving: 619 calories, 21g fat, No
cholesterol, 1,744mg sodium, per cent calories from fat 29%.
** Dallas Morning News - Food section - 5 July 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-25-95
Source from luhu.jp
marinate about 15 minutes.
Plunge vegetables into boiling water for 1 to 2 minutes to blanch;
remove and immediately rinse under cold water. Drain and set aside.
Heat a heavy skillet until it is smoking. Add oil. Drain tempeh and
add to skillet. Cook, stirring, 1 minute. Add vegetables and
lightly toss. Add ginger and soy sauce, stirring just long enough to
coat and finish cooking the vegetables. Serve over rice.
Nutritional Information per serving: 619 calories, 21g fat, No
cholesterol, 1,744mg sodium, per cent calories from fat 29%.
** Dallas Morning News - Food section - 5 July 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-25-95
Source from luhu.jp