Asian

Stir-Fried Tempeh and Vegetables with Barley is for Dinner.

Stir-Fried Tempeh and Vegetables with Barley takes 20 minutes to prepare.

Stir-Fried Tempeh and Vegetables with Barley takes 10 minutes to cook.

Stir-Fried Tempeh and Vegetables with Barley makes 6 servings.

The ingredients for Stir-Fried Tempeh and Vegetables with Barley are:

1 (8oz) pkg tempeh, cut into 1/4" slices
1 c reduced-sodium vegetable broth
1/4c creamy peanut butter
3 tbsp reduced-sodium soy sauce
1 tbsp grated peeled fresh gingerroot
1/2 lb. shitake mushrooms, stemmed and quartered
1/2 lb. snow peas
1 yellow bell pepper, thinly sliced
6 scallions, cut into 2" lengths
3 cups hot cooked pearl barley

Here is how you make Stir-Fried Tempeh and Vegetables with Barley:

Steam tempeh for 10 minutes.Make sauce: whisk together broth, peanut butter, soy sauce, and ginger.Heat nonstick skillet over high heat until hot. Add mushrooms, snow peas, and pepper. Water stir-fry until pepper is crisp-tender, about 3 minutes. Add scallions and sauce; Stir-fry until vegetables are coated with sauce and scallions are softened, about 2 minutes longer. Serve with barley (1/2c barley per serving) Note: I think it would be good to add some minced garlic, too! This recipe comes from Weight Watchers "Ready, Set, Go!" Cookbook. Serving Size:?Serves 6

The nutritional information for Stir-Fried Tempeh and Vegetables with Barley is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.1

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,119.4 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 5.2 g
• Protein: 14.6 g

Stir-Fried Tempeh and Vegetables with Barley is Asian cuisine.

The dietary needs meet for Stir-Fried Tempeh and Vegetables with Barley is Vegan