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Tempeh Vegetable Stir-Fry

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

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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 16

The Complete Step-by-Step Low Carb Cookbook