RECIPE

Marinated Tempeh Stir-Fry w/ Mixed Vegetables

Menu suggestion: serve with brown rice.

Author:Bon Appétit, 1999.01, modifie
Yield:2 servings
Category:Main Courses
Rating:
 (2)

Ingredients

Marinade
8 oz. soy tempeh (or 3-grain tempeh), cut into 1/2" pieces
1/4 cups light soy sauce
1/4 cups water
2 tbsp. rice vinegar
4 cloves garlic, minced
4 tsp. fresh ginger, minced peeled
1/4 tsp. crushed red pepper flakes
Vegetables
12 oz. mixed, frozen vegetables (e.g., "Harvest Hodgepodge")
Sauce
2 tbsp. water
2 tsp. cornstarch
1 tbsp. vegetable oil

Instructions

Marinade
  1. : Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Refrigerate OVERNIGHT (or at least 1 hour).
Vegetables
  1. : Steam broccoli until crisp-tender, about 3 minutes. Set aside.
  2. Meanwhile, heat oil in large wok or nonstick skillet over high heat. Add marinated tempeh (keep marinate liquid) and bell pepper and sauté, about 4 minutes.
  3. Meanwhile, continue with the marinade. Whisk 2 tablespoons water, honey and cornstarch into marinade.
  4. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.