Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light March 1997

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

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Directions

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

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  • 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.
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