Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Tempeh |
| 1 tablespoon | Vegetable oil |
| 1 tablespoon | Roasted sesame oil |
| 4 | Garlic cloves; minced |
| 1 medium | Onion; sliced |
| 1 medium | Red bell pepper; sliced |
| 1 medium | Green bell pepper; sliced |
| 1 | Piece fresh ginger; minced (1/2-inch) |
| 2 tablespoons | Low-sodium soy sauce |
| 3 cups | Hot cooked rice |
In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1903 Calories (kcal); 51g Total Fat; (23% calories from fat); 107g Protein; 268g Carbohydrate; 0mg Cholesterol; 1252mg Sodium Food Exchanges: 15 Grain(Starch); 10 Lean Meat; 6½ Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9389 Converted by MM_Buster v2.0n.