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Recipe by Cooking Light March 1997


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

203 calories; calories from fat 32%; fat 7.2g; saturated fat 1.2g; mono fat 1.9g; poly fat 3.7g; protein 15.7g; carbohydrates 20.9g; fiber 7.9g; iron 2mg; sodium 545mg; calcium 48mg.