| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low-fat, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Barbeque sauce |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Minced ginger |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Pineapple chunks |
| 1 |
md |
Red bell pepper |
| 2 |
|
Celery stalks; sliced |
| 1 |
lb |
Tempeh; cubed |
| 1 |
c |
Snow peas |
| 3 |
c |
Cooked brown rice |
INSTRUCTIONS
In a large saucepan, combine barbecue sauce, 1-1/2 cups water, ginger,
garlic, pineapple, pepper and celery and simmer over moderate heat until
pepper and celery are tender but still crisp, about 5 minutes. Add tempeh
and cook 10 minutes longer. Add snow peas and cook just until bright
green, less than 5 minutes. Serve over cooked brown rice. Serves 4 to 6
Calories per serving: 330 Grams of fat: 6.2 Percentage fat calories: 17%
Cholesterol: 0 mg. Source: Delicious! Collection - compiled and edited by
Sue Frederick Typed for you by Karen Mintzias
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