Tempeh stir-fry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tempeh, cubed |
| ¼ | cup | Teriyaki marinade |
| 4 | cups | Assorted vegetables, such |
| . as red cabbage, broccoli, | ||
| . onions, squash, cut in | ||
| . bite-size pieces | ||
| 1½ | tablespoon | Sesame oil |
| 1 | teaspoon | Grated fresh ginger |
| 2 | tablespoons | Soy sauce |
| 2 | cups | Cooked, warm rice (brown, |
| . basmati or white) | ||
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