| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cklive22 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Tempeh |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Roasted sesame oil |
| 4 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; sliced |
| 1 |
md |
Red bell pepper; sliced |
| 1 |
md |
Green bell pepper; sliced |
| 1 |
|
Piece fresh ginger; minced (1/2-inch) |
| 2 |
tb |
Low-sodium soy sauce |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
In a large pot, set a steamer basket over boiling water. Dice the tempeh
into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set
aside.
In a saucepan, heat the vegetable and sesame oils over medium-high heat,
and saute the garlic for 15 seconds. Add the sliced onion and peppers and
stir fry for 3 to 4 minutes.
Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3
more minutes. Serve immediately over hot rice.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1903 Calories (kcal); 51g Total Fat; (23% calories from fat);
107g Protein; 268g Carbohydrate; 0mg Cholesterol; 1252mg Sodium Food
Exchanges: 15 Grain(Starch); 10 Lean Meat; 6 1/2 Vegetable; 0 Fruit;
4 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9389
Converted by MM_Buster v2.0n.
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