Recipe: Tempeh Vegetable Stir-Fry

TEMPEH VEGETABLE STIR-FRY

1/3 cup low-sodium soy sauce
4 teaspoons dry sherry
2 teaspoons sugar
1/2 teaspoon cornstarch
2 teaspoons dark sesame oil
8 ounces tempeh, cut in 1/2-inch cubes
1 1/2 cups broccoli florets
1 cup diagonally sliced carrots (1/8-inch thick)
1/2 cup diced red bell pepper
1 cup thinly sliced shiitake mushroom caps
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups fresh bean sprouts
1/2 cup sliced green onions (1-inch pieces)
hot cooked rice (to serve)

Combine first 4 ingredients in a small bowl. Stir well; set aside.

Heat sesame oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 2 minutes or until light brown.

Add broccoli, carrot, and bell pepper; stir-fry 2 minutes.

Add mushrooms, ginger, and garlic; stir-fry 1 minute.

Stir in soy sauce mixture; bring to a boil. Stir in sprouts and green onions. Remove from heat.

Serve with rice.

Yield: 4 servings (serving size: 1 1/2 cups)
Source: Cooking Light Magazine, March 1997