INGREDIENTS

INSTRUCTIONS

Preparation: If using dried shitakes, soak in water to refresh. Cut tempeh
into thin slices.  Cut onion in thin slivers. Mince garlic. Remove strings
from snow peas, if necessary. Remove stems from shitkes, and slice
mushrooms thinly.
Heat 2 TB canola oil in saucepan or wok, gradually raising heat to medium.
Fry tempeh slices in batches, until one side becomes golden; turn and fry
other side until golden. Remove and drain on paper towel.
Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot. Add
snow peas,mushrooms, onions, and garlic; saute ONLY until onions are
translucent, not brown, and snow peas are bright green. Then add drained
tempeh.  While stirring and tossing, add the teriyaki sauce; be careful to
turn the heat down, as the sauce will sizzle 'dramatically' according to
the author. Season with pepper.
Serve over brown rice, garnishing with slivered green onions and almonds if
desired.
Serves 4.
Nutritional info per serving: 528 calories; 20 g protein, 21 g fat; 62 g
carbohydrates, 1285 mg sodium, 0 cholesterol
Both recipes by John "Wizard Baldour" Troy, master chef and menu planner at
the Regulator Cafe in Hillsborough, NC. Taken from the December 1990
"Vegetarian Times" article 'Favorite Recipes of the Top Chefs'
Source: Uploaded 5/91 - Carolyn Andre [72207,2637]. MM by Cathy Svitek
Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue 9] Dec.
9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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