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Vegetables, Grains Thai Vegtime3 4 Servings

INGREDIENTS

2 T Vegetable oil
1 T Coarsely chopped garlic
about 4 to 6 cloves
8 oz Tempeh
Cut into bite-size pieces
1 1/2 c Small cauliflower florets
1/2 c Vegetable stock
1 Onion
Cut lengthwise into thick
wedges
1 T Soy sauce
2 T Distilled white vinegar
3 T Sugar
1 t Salt
1/2 Seedless English cucumber
peeled
Halved lengthwise and cut
crosswise into
1 Thick slices
8 Cherry tomatoes, halved
lengthwise

INSTRUCTIONS

SERVINGS VEGAN  In her cookbook Real Vegetarian Thai (Chronicle Books,
1997), author  and Thai cooking instructor Nancie McDermott says that
in Thai  cookery, sweet-and-sour dishes are very popular and much
lighter than  their Chinese counterparts. The sauce in this dish is a
flavorful  juice, perfect for seasoning a dish of plain boiled rice.
Heat wok or large, deep skillet over medium-high heat for 30 seconds.
Add oil and swirl to coat pan. Add garlic and toss for about 10
seconds. Add tempeh, toss well, and spread it out in a single layer.
Cook, turning once, until lightly browned, about 1 minute on each
side.  Add cauliflower and toss well to coat with other ingredients.
Add  stock and cook, tossing occasionally, until cauliflower is tender,
2  to 5 minutes. Add onion, soy sauce, vinegar, sugar and salt and toss
well. Cook for 2 minutes. Add cucumber and cook for 1 minute, tossing
once. Add cherry tomatoes, toss well, and cook until heated through,
about I minute. Transfer to a serving platter and serve hot or warm.
PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G
CARB.; 0 CHOL.; 976MG SOD.; 7G FIBER.  Recipe by: Vegetarian Times
Magazine, April 1998, page 42  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 284
Calories From Fat: 120
Total Fat: 14g
Cholesterol: 0mg
Sodium: 744mg
Potassium: 922.3mg
Carbohydrates: 31.4g
Fiber: 3.6g
Sugar: 11.8g
Protein: 13.6g


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