Tempeh stir-fry

2 servings

Ingredients

Quantity Ingredient
8 ounces Tempeh, cubed
¼ cup Teriyaki marinade
4 cups Assorted vegetables, such
. as red cabbage, broccoli,
. onions, squash, cut in
. bite-size pieces
1½ tablespoon Sesame oil
1 teaspoon Grated fresh ginger
2 tablespoons Soy sauce
2 cups Cooked, warm rice (brown,
. basmati or white)

Directions

Place tempeh in a bowl with teriyaki marinade; set aside. Allow to marinate about 15 minutes.

Plunge vegetables into boiling water for 1 to 2 minutes to blanch; remove and immediately rinse under cold water. Drain and set aside.

Heat a heavy skillet until it is smoking. Add oil. Drain tempeh and add to skillet. Cook, stirring, 1 minute. Add vegetables and lightly toss. Add ginger and soy sauce, stirring just long enough to coat and finish cooking the vegetables. Serve over rice.

Nutritional Information per serving: 619 calories, 21g fat, No cholesterol, 1,744mg sodium, per cent calories from fat 29%.

** Dallas Morning News - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-25-95

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