Stir Crazy! Tempeh, Beet, And Carrot Stir-Fry

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* Exported from MasterCook *

 

Tempeh, Beet, And Carrot Stir-Fry

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 71

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 teaspoons kuzu powder

4 teaspoons cold stock or water

4 teaspoons fresh lemon juice

2 tablespoons mellow barley miso

2 cups vegetable stock or beet cooking liquid

4 teaspoons light sesame or canola oil

8 ounces packaged tempeh

1 large onion

sliced lengthwise into thin crescents

2 medium carrots

roll-cut into thin 1/2-inch-long slices

4 medium beets cooked

peeled and cut into strips

1 tablespoon grated peeled fresh ginger

Freshly ground black pepper -- to taste

2 tablespoons minced fresh dill

OR 1 tablespoon dried dill

Salt -- to taste

 

Tempeh contributes a " meaty " substance to this hearty main dish. Pungent

fresh ginger is a terrific foil for the sweet root vegetables. I

especially like to serve this gorgeous rich red stir-fry over kasha or wild

rice tossed with basmati rice. Cooked greens and sauerkraut are tasty

accompaniments.

 

Combine the kuzu and cold stock in a small bowl and set aside until

dissolved, about 2 minutes. Add the lemon juice, miso, and 1/4 cup of the

stock; whisk until thoroughly smooth.

 

Set a wok over medium-high heat. Add 2 teaspoons of the oil and then the

tempeh, turning it immediately to coat both sides with oil. Brown the

tempeh on both sides. Remove from the pan and slice it into strips 1/4 to

1/2 inch thick and 1 1/2 inches long.

 

Add the remaining 2 teaspoons oil to the wok. Add the onion and stir-fry

for 2 to 3 minutes, until translucent. Add the carrots and continue

stir-frying for several minutes. Stir in the beets, ginger, pepper,

remaining 1 3/4 cups stock, and tempeh strips. Cover the wok, reduce the

heat, and simmer for several minutes, until the vegetables are tender.

 

Add the kuzu mixture to the wok and stir gently until the sauce

thickens. Stir in half the dill. Season with salt. Serve immediately,

garnished with the remaining dill.

 

Serves 4

 

Calories: 229, Carbohydrates: 26g, Total fat: 8g, Cholesterol: 0g, Protein:

11g, Sodium: 47 mg.

 

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