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Tempeh with Peking Sauce

 

A northern Chinese dish, with the characteristic seasonings of Hoisin Sauce, garlic and scallions.

PREPARATION: Heat 3 Tb. oil in non-stick pan over medium heat.  Fry tempeh until well browned. Remove and drain.


COOKING: Heat wok, add 2 Tb. oil. Add vegetables, stir-fry 2-3 minutes. Add 2 Tb. water, cover, steam 2 minutes. Add sauce, bring to a boil. Add tempeh and stir until heated through. Serve

1 package tempeh, cubed


1 zucchini, 1/2 inch cube


1 small bell pepper, 1/2 inch cube


1 carrot, 1/2 inch cube


6 fresh mushrooms, cubed


3 cloves garlic, minced


3/4 tsp. minced ginger


4 small scallions, 3/4 inch cut


Sauce:


1/2 tsp. sugar


1 1/2 tsp. cornstarch


1 tsp. white vinegar


3 Tb. Hoisin sauce


1 1/2 Tb. light soy sauce


3/8 cup stock