VEGAN/Tempeh Pepper Steak

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " September 28, 2000 " >

<Summ>

<Nam>

Tempeh Pepper Steak

</Nam></Summ>

<RcpE name= " Tempeh Pepper Steak " author= " Recipe Courtesy Patricia Greenberg " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Tempeh Pepper Steak

 

Recipe By :Recipe Courtesy Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tempeh

1 tablespoon vegetable oil

1 tablespoon roasted sesame oil

4 garlic cloves -- minced

1 medium onion -- sliced

1 medium red bell pepper -- sliced

1 medium green bell pepper -- sliced

1 1/2 inch piece fresh ginger -- minced

2 tablespoons low-sodium soy sauce

3 cups hot cooked rice

 

In a large pot, set a steamer basket over boiling water. Dice the tempeh into

1-inch cubes and steam, covered, for 5 minutes or

until soft. Set aside.

 

In a saucepan, heat the vegetable and sesame oils over medium-high heat, and

saute the garlic for 15 seconds. Add the sliced onion

and peppers and stir fry for 3 to 4 minutes.

 

Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more

minutes. Serve immediately over hot rice.

 

Source:

" Cooking Live #9389 "

S(Formatted by):

" KES on 9/28/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 339 Calories (kcal); 11g Total Fat; (27% calories from fat); 18g

Protein; 45g Carbohydrate; 0mg Cholesterol; 209mg

Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1356 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Meatless Main Dishes

</CatT>

</CatS>

<IngR name= " tempeh " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " roasted sesame oil " unit= " tablespoon " qty= " 1 " >

<INtI>

1356

</INtI>

</IngR>

<IngR name= " garlic cloves " qty= " 4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " medium " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " green bell pepper " unit= " medium " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " fresh ginger " unit= " inch piece " qty= " 1 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " low-sodium soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " hot cooked rice " unit= " cups " qty= " 3 " ></IngR>

<DirS>

<DirT>

In a large pot, set a steamer basket over boiling water. Dice the tempeh into

1-inch cubes and steam, covered, for 5 minutes or

until soft. Set aside.

</DirT>

<DirT>

In a saucepan, heat the vegetable and sesame oils over medium-high heat, and

saute the garlic for 15 seconds. Add the sliced onion

and peppers and stir fry for 3 to 4 minutes.

</DirT>

<DirT>

Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more

minutes. Serve immediately over hot rice.

</DirT>

</DirS>

<Srce>

Cooking Live #9389

</Srce>

<AltS label= " Formatted by " source= " KES on 9/28/00 " />

</RcpE></mx2>