Tempeh Vegetable Stir-Fry

recipe
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.

Yield:

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

Recipe from

Nutritional Information

Calories 207
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.3 g
Carbohydrate 23.6 g
Fiber 7.9 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 664 mg
Calcium 59 mg

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

Preparation

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.

carbo rating: 16

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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