Martin Auslander wrote:
>
> Ok for another oriental dish...
>
> Oriental Tempeh Stir-Fry
>
> This is an easy main course thats low in fat and loaded with
> nutrition-and an ample amount of garlic. Water chestnuts, ginger and
> snow peas add an Asian flair
>
> 1 tablespoon light sesame oil
> 1/2 cup scallions, sliced with green tops
> 6 garlic cloves, minced
> 1/2 cup water chestnuts, cliced, rinsed and drained
> 1/2 cup carrots, diagonally sliced
> 1/2 cup snow peas
> 1 pkg tempeh crumbled
> 1 tablespoon tamari
> 2 table spoons ginger, freshl grated
> 1/4 cup water
> 1 tablespoon arrowroot
> 2 tablespoons honey
> 2 tablespoons rice vinegar
> 1/4 cup sesame seeds
>
> In a medium skillet with a tight-fitting lid, heat sesame oil and saute
> scallions and garlic until scallions are translucent. Stir in water
> chestnuts, carrots, snow peas, tempeh, tamari and ginger, and saute
> briefly (2 to 3 minutes) to coat ingredients. Add water, lower heat, and
> cook, covered, until carrots are just tender (about 7 minutes)
>
> Combine arrowroot, honey and rice vinegar in a small mixing bowl, adding
> just enough water to thin slightly. Blend well until smooth. Add this
> mixture to tempeh mixture, stir well and cook until sauce begins to
> bubble (abaout 5 minutes) STir in sesame seeds and serve hot over brown
> rice. Makes about 4 servings.
>
> Enjoy.
>
> God Bless
> Marty auslander
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