Tempeh Vegetable Stir-Fry

By Lv2Cook

Ingredients

• 1/3 cup low-sodium soy sauce
• 4 teaspoons dry sherry
• 2 teaspoons sugar
• 1/2 teaspoon cornstarch
• 2 teaspoons dark sesame oil
• 1 (8-ounce) package tempeh cut into 1/2-inch cubes
• 1 1/2 cups broccoli florets
• 1 cup diagonally sliced carrot (1/8-inch-thick)
• 1/2 cup diced red bell pepper
• 1 cup thinly sliced shiitake mushroom caps (about 8 ounces mushrooms)
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves minced
• 2 cups fresh bean sprouts
• 1/2 cup sliced green onions (1-inch)

Preparation

Step 1

Combine first 4 ingredients in a small bowl. Stir well; set aside.

Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add tempeh; stir-fry 2 minutes or until light brown. Add broccoli, carrot, and bell pepper; stir-fry 2 minutes. Add mushrooms, ginger, and
garlic; stir-fry 1 minute.

Stir in soy sauce mixture; bring to a boil. Stir in sprouts and green onions. Remove from heat. Serve with rice.

Serving Size: 1 1/2 cups