Tempeh Vegetable Stir-Fry

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4 servings (serving size: 1 1/2 cups)


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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


Combine first 4 ingredients in a small bowl. Stir well; set aside.

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.

Stir in soy sauce mixture; bring to a boil. Stir in sprouts and green onions. Remove from heat. Serve with rice.

Created date

May 2004

Nutritional Information

Calories 203
Caloriesfromfat 32 %
Fat 7.2 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 3.7 g
Protein 15.7 g
Carbohydrate 20.9 g
Fiber 7.9 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 545 mg
Calcium 48 mg