Triple-Pepper Tempeh Stir-Fry

Jan 1, 2002 12:00 PM

Triple-Pepper Tempeh Stir-Fry
January, 2002

Serves 6 / This colorful, low-fat take on the traditional stir-fry is a hearty, healthy alternative. Serve it in big ceramic bowls over steamed brown rice, with chopsticks and sake.

1/4 cup light soy sauce
1/2 cup vegetable stock
1 teaspoon honey
1 1-inch segment fresh ginger, peeled and finely grated
1/2 teaspoon crushed red pepper flakes
2 8-ounce packages soy tempeh, cubed
1 cup sliced button mushrooms
12 shiitake mushrooms, stems removed and thinly sliced
1 medium red onion, thinly sliced
1 medium red bell pepper, halved and cut into 1/4-inch slices
1 medium yellow bell pepper, halved and cut into 1/4-inch slices
1 medium green bell pepper, halved and cut into 1/4-inch slices
2 tablespoons arrowroot
1 tablespoon toasted sesame seeds

1. In a medium bowl, combine soy sauce, vegetable stock, honey, ginger and crushed red pepper flakes. Whisk together until smooth. Add tempeh and toss to coat. Cover and marinate, refrigerated, for 1 hour.
2. Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
3. Layer button mushrooms, shiitake mushrooms and onions in clay cooker. Remove tempeh from marinade with a slotted spoon and layer over onions, reserving marinade. Layer peppers over tempeh.
4. Whisk arrowroot into marinade, blending until smooth, then whisk in sesame seeds. Pour marinade over tempeh and vegetables in cooker.
5. Cover cooker and place in a cold oven. Set oven to 400° and bake, stirring once, until vegetables are tender, about 50 minutes. Serve hot over brown rice.

Calories 218,Fat 6,Perfat 22,Cholesterol 0,Carbo 28,Protein 16,Fiber ,Sodium