Dinner the Other Night - Szechuan Tempeh

[Guest guest]

This was from The Whole Soy Cookbook and it came out great. I loved it. DH

liked it. I served it with bulghur wheat for me and rice for him.

 

* Exported from MasterCook *

 

Szechuan Tempeh

 

Recipe By : Adapted From The Whole Soy Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms Soy

 

Amount Measure Ingredient -- Preparation Method

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

1/2 lb tempeh -- room temp

1/2 med green bell pepper -- sliced

1/4 lb fresh mushrooms -- sliced

1/2 med onion -- sliced

1 tbsp vegetable oil -- or more

1 inch fresh ginger -- minced

1 tbsp brown sugar

1 tsp crushed black peppercorns

1/2 tsp crushed red pepper flakes -- to taste

1/2 cup vegetable stock

1/3 cup soy sauce

2 tbsp rice wine

2 cups cooked bulghur wheat -- * see note

 

Cut tempeh in cubes. Combine with sliced vegetables in a bowl and set aside.

 

Heat the oil in a large wok over high heat and add the ginger, brown sugar,

black pepper and red pepper. Stir in the tempeh, pepper, mushrooms, and

onion.

 

Cook, stirring constantly, for 5 minutes.

 

Lower the heat to medium and add the stock, soy sauce and rice wine. Reduce

heat again and let simmer for 10 minutes. Serve over bulghur wheat

immediately.

 

Nutritional information (if serving with white rice): 439 calories, 21g

protein, 14g soy protein, 60g carbo, 13g fat, 0mg chol, 46g fiber, 620mg

sodium

 

 

 

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Serving Ideas : Stir-fried snow pea pods

 

NOTES : Risa's notes:

 

* I used bulghur wheat instead of white rice. Original recipe called for

white rice.

 

RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

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