Ingredients
Quantity | Ingredients |
---|---|
4 ounces | soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces |
1/4 cup | light soy sauce |
1 tbsp | rice vinegar |
3 | garlic cloves, minced |
2 tsp | minced peeled fresh ginger |
1/8 tsp | dried crushed red pepper |
12 ounces | broccoli, stems peeled and cut into 1/2-inch pieces, |
florets cut into 1-inch pieces | |
2 tbsp | water |
1 tsp | honey |
1 tsp | cornstarch |
1 tbsp | vegetable oil |
1/2 cup | chopped red bell pepper |
2 tbsp | thinly sliced green onion |
Directions
- Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
- Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
- Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saut� until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl.
- Sprinkle with green onion and serve.
Serves 4 as a side-dish.
Source: www.epicurious.com