Dinner

Tempeh and Fresh Veggie stir-fry is for Dinner.

Tempeh and Fresh Veggie stir-fry takes 10 minutes to prepare.

Tempeh and Fresh Veggie stir-fry takes 15 minutes to cook.

Tempeh and Fresh Veggie stir-fry makes 5 servings.

The ingredients for Tempeh and Fresh Veggie stir-fry are:

8oz Tempeh, cut into small squares
2 Tbs Olive Oil
2 Tbs Tamari Sauce (or soy sauce)
1 Tbs Sesame Oil
2 Cloves Garlic, chopped
1 Onion, chopped (1 cup)
1 bunch Asparagus, sliced into 1-2 inch pieces (2 cups)
Broccoli, pieces sliced in 1/2 (3 cups)
Mushrooms, 2 cups, sliced
1/2 cup Vegetable stock
1 Tbs Corn Starch
3 Tbs warm Water
Cayenne Pepper to taste

Here is how you make Tempeh and Fresh Veggie stir-fry:

In a wok or large frying pan warm the Olive Oil and 1/2 the Tamari sauce and 1/2 the Sesame Oil over med-high heat. Add the Tempeh and let saute' untill crisped and lightly browned - about 5-6 mins. Set Tempeh aside, (Save oil mixture Tempeh was cooked in pan) Add Garlic and Onion and saute' for about 2 mins. Add Asparagus, Broccoli and, Mushrooms. Sprinkle with Cayenne Pepper. Stir well. Add the rest of the Sesame Oil and Tamari Sauce. Stir well. Add Veggie Stock. Cover and simmer over med-low heat for about 6 mins. In a small bowl, combine Corn Starch and Warm Water and stir briskly with a fork. Add Corn Starch mixture to wok and stir in well. Cook on med-high for about 5 mins -untill sauce thickens. Serve over rice, noodles or, quinoa.Serving Size: 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user BREWEDBLISSCHIC.

The nutritional information for Tempeh and Fresh Veggie stir-fry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 222.0

• Total Fat: 11.8 g
• Cholesterol: 0.0 mg
• Sodium: 476.5 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 8.5 g
• Protein: 13.3 g

Tempeh and Fresh Veggie stir-fry is Asian cuisine.

The dietary needs meet for Tempeh and Fresh Veggie stir-fry is Vegetarian