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
- 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.
- 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.
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 |
| Carbs |
38g |
| Cholesterol |
mg |
| Sodium |
890mg |
| Fiber |
9g |
| Sugars |
16g |
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