R & S: Szechwan Tempeh over Rice

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* Exported from MasterCook *

 

Szechwan Tempeh over Rice

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : East Asian Inspiration Main Dish

 

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 pound tempeh -- cut into 1/2 " wide slices

1 whole carrot -- cut diagonally, into 1/4 " slices

1 whole green bell pepper -- cut into 1 " squares

1 whole garlic clove -- minced

2 teaspoons fresh ginger -- minced

2 whole scallions -- trimmed and minced

1/4 teaspoon hot red pepper flakes

2 tablespoons dry sherry

2 tablespoons tamari soy sauce

1/2 cup vegetable stock or water

1 tablespoon cornstarch -- dissolved in 1 1/2 tblsp water

4 to 6 cups hot cooked long-grain white or

brown rice

 

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the

tempeh and stir-fry unitl golden, about 2 minutes. Add the carrot and bell

pepper and stir-fry for 1 minute or until slightly softened. Stir in the

garlic, ginger, scallions, and red pepper flakes, and stir-fry for about 30

seconds, until fragrant. Stir in the sherry, tamari, and stock or water. Then

stir in the cornstarch mixture and cook until the sauce thickens. Serve over

the rice.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 298 Calories; 12g Fat (35.7% calories

from fat); 23g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

519mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1

Fat.

 

 

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