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Hoisin-Braised Tempeh and Chinese Vegetables

Vegetarian Times Issue: January 1, 2005   p.38

Braising is a cooking method that begins by browning the ingredients in a little oil, then adding a bit of liquid, covering the pot tightly and cooking to blend the flavors. In this recipe, browned tempeh is joined by Chinese vegetables and a flavorful hoisin sauce—with dynamic results. This dish is delicious alone or over brown rice.

Directions

  1. Heat oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring frequently, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds. 
  2. Stir in remaining ingredients except snow peas. Reduce heat to low, cover and cook 15 minutes.  Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.

 

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ingredient list

Serves 4

  • 2 tsp. canola oil
  • 16 oz. tempeh, cut into 1/2-inch cubes
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 large carrots, thinly sliced diagonally
  • 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
  • 1 8-oz. can sliced water chestnuts, drained and rinsed
  • 4 scallions, trimmed and sliced diagonally
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups snow peas, trimmed and halved diagonally

Nutritional Information

Per SERVING:

Calories 370
Protein 24g
Total fat 15g
Saturated fat 1g
Carbs 38g
Cholesterol mg
Sodium 890mg
Fiber 9g
Sugars 16g
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