Chinese Barbecued Chunks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Main dish, Microwave, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | c | TVP chunks |
| 2 | c | Boiling water |
| 2 | T | Ketchup |
| 1/3 | c | Ketchup |
| 1/4 | c | Brown sugar |
| 2 | T | Dark sesame oil |
| 2 | T | Tamari |
| 2 | t | 5 Spice powder * |
INSTRUCTIONS
Spice powder may be obtained in a health food store or a Chinese grocery store.VERY hot! OR may be made by combining 1 t ground fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves and 1/4 t Szechuan or cayenne pepper. Take first three ingredients, mix and let stand 10 minutes. Cover tightly and microwave on medium for 10 minutes or simmer on top of stove 20 minutes, adding more liquid if needed. Heat sauce, adding any liquid from the chunks. Stir well and when sauce is boiling, mix with the chunks. Let marinate 30 minutes or longer. Before serving, bake in the marinade in a covered dish in a microwave on medium power about 5 minutes, stirring once. OR bake at 350F until chunks and sauce are hot. Spicy and aromatic. Serve with toothpicks as an appetizer or mix with cooked rice for a main dish. Makes about 1 quart. Per appetizer serving: Calories:53, Protein:4gm, Carbohydrates: 7gm, Fat:2gm FROM The TVP Cookbook, Dorothy Bates ISBN: 0-913990-79-5 Typed for MealMaster by Susan Grabowski on 5/7/93
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 395.4mg
Potassium: 77.3mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 9.9g
Protein: <1g