- 4
Ingredients
- 1/2 lb Snow peas
- 1 large Onion
- 8 Shitake mushrooms
- 1 large Garlic clove
- 3 Tb Canola oil (divided)
- 1/2 cup Homemade Teriyaki Sauce (see recipe)
- 1/2 lb Tempeh
- Fresh ground pepper to taste
- 1 Tb Toasted sesame oil
- 3 cups Cooked brown basmati rice
Preparation
Step 1
For garnish:
Green onions Almond slices Preparation: If using dried shitakes, soak in water to refresh. Cut tempeh into thin slices. Cut onion in thin slivers. Mince garlic. Remove strings from snow peas, if necessary. Remove stems from shitkes, and slice mushrooms thinly. Heat 2 TB canola oil in saucepan or wok, gradually raising heat to medium. Fry tempeh slices in batches, until one side becomes golden; turn and fry other side until golden. Remove and drain on paper towel. Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot.
Add snow peas,mushrooms, onions, and garlic; saute ONLY until onions are translucent, not brown, and snow peas are bright green. Then add drained tempeh. While stirring and tossing, add the teriyaki sauce; be careful to turn the heat down, as the sauce will sizzle 'dramatically' according to the author. Season with pepper.
Serve over brown rice, garnishing with slivered green onions and almonds if desired.
Nutritional info per serving: 528 calories; 20 g protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium, 0 cholesterol
Both recipes by John "Wizard Baldour" Troy, master chef and menu planner at the Regulator Cafe in Hillsborough, NC.