MyNetDiary
Meatless Monday Stir-Fry
MyNetDiary

Meatless Monday Stir-Fry

  • 15 min Prep
  • 12 min Cooking
  • 3 serving Total
  • 781g Weight
260 cals/
serving

13 ingredients

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1/3 cup Sauce soy reduced sodium
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1 tablespoon Cooking wine
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2 tsp packed Sugar brown
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1/2 teaspoon Cornstarch
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2 tsp Sesame oil
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8 oz Tempeh
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1 1/2 cup flowerets Broccoli florets raw
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1 cup, chopped Carrots raw
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1/2 cup, chopped Peppers sweet red raw
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1 cup, pieces or slices Mushrooms white raw
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2 tsp Ginger root raw
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2 clove Garlic raw
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1/2 cup, chopped Onions green spring or scallions raw

9 steps

  • Combine soy sauce, cooking wine or sherry, brown sugar, corn starch in a small bowl. Stir well and set aside.
  • Heat oil in a large nonstick skillet or wok over medium heat until hot.
  • Cut tempeh into 1/2 inch cubes.
  • Add tempeh to hot skillet and cook for 2 minutes until light brown.
  • Add broccoli and carrots and cook for 3 minutes.
  • Add bell pepper and sliced mushrooms and cook for 2 minutes.
  • Mince ginger and garlic, then add and cook for 2 minutes.
  • Stir in soy sauce mixture, bring to a boil and then add green onions.
  • Cook 1-2 minutes or until the green onions are soft, and all veggies are tender.

Tip:
Served over brown rice in recipe photo (not included in recipe analysis).