Tempeh Vegetable Stir-Fry

Name: Tempeh Vegetable Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters broccoli florets; 237 milliliters (1/8-inch-thick) diagonally sliced carrot; 1 teaspoons cornstarch; 2 teaspoons dark sesame oil; 4 teaspoons dry sherry; 473 milliliters fresh bean sprouts; 1 teaspoon minced peeled fresh ginger; 2 garlic cloves, minced; 118 milliliters (1-inch) sliced green onions; 79 milliliters low-sodium soy sauce; 118 milliliters diced red bell pepper; 85 grams cup thinly sliced shiitake mushroom caps (about; 2 teaspoons sugar; 227 grams package tempeh, cut into 1/2-inch cubes

Tempeh Vegetable Stir-Fry might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 211 calories, 15g of protein, and 9g of fat per serving. Head to the store and pick up tempeh, bell pepper, cornstarch, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.