The distinctive flavors of cholesterol-lowering green tea, ginger, and garlic combine with heart-healthy tempeh in this simple dish. Serve it with brown rice or soba noodles and steaming cups of green tea for more Asian flair.
Recipe Ingredient Details:
1 cup strong green tea
2 teaspoons cornstarch
2 tablespoons tamari
1 tablespoon honey
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon canola oil
1 medium red onion, chopped
1 pound fresh mushrooms, sliced
8 ounces tempeh, cubed
2 tablespoons grated fresh ginger
6 cloves garlic, minced
1/2 red bell pepper, sliced
1 medium carrot, sliced on the diagonal
1 cup broccoli florets
In a medium bowl, whisk together 2 tablespoons green tea (drink or discard the rest) and cornstarch. Whisk in tamari, honey, sesame oil, and red pepper flakes.
In a large nonstick skillet, heat canola oil and sauté onion, mushrooms, and tempeh until tempeh is lightly browned and onions are softened, about 4 minutes. Stir in ginger, garlic, bell pepper, carrot, and broccoli and stir-fry for 2 minutes, until broccoli turns bright green. Whisk in cornstarch mixture and cook until the mixture just begins to bubble. Season with additional toasted sesame oil and hot pepper flakes, if desired.
Recipe Additional Notes:
Calories 245,Fat 9,Perfat 30,Cholesterol 0,Carbo 30,Protein 14,Fiber 9,Sodium 509
Mon, 2012-07-09 18:51