Hoisin Braised Tempeh And Chinese Vegetables Food
HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES
Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.
Provided by Sharon123
Categories Tempeh
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in large pot over medium-high heat.
- Add tempeh and cook until browned, stirring often, about 5 minutes.
- Add garlic and ginger.
- Cook until fragrant, about 30 seconds.
- Stir in remaining ingredients except the 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.
- Remove and place on a serving platter, over rice if desired.
- Enjoy!
Nutrition Facts : Calories 380.1, Fat 15.9, SaturatedFat 3, Cholesterol 0.6, Sodium 525.5, Carbohydrate 39.8, Fiber 6.6, Sugar 13.3, Protein 27.2
WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES
This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.
Provided by xpnsve
Categories Greens
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the broth, soy sauce, garlic and ginger.
- In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
- Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.
Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 211.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 2.5
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by Chill
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and bouillon granules and set aside.
- Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
- Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!
Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 934.8, Carbohydrate 16.2, Fiber 5.2, Sugar 5.8, Protein 4.1
CHINESE FIVE-SPICE VEGETABLES
A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.
Provided by Frenzy
Categories Cauliflower
Time 20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
- In a wok, heat oil and fry the onion and ginger
- Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
- Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
- Add the tofu and simmer for 1 minute.
Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
More about "hoisin braised tempeh and chinese vegetables food"
HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES
Hoisin-Braised Tempeh and Chinese Vegetables 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.
From yogajournal.com
Category Entree, QuickCalories 370 per serving
From yogajournal.com
Category Entree, QuickCalories 370 per serving
HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES RECIPE
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.
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HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES
2 add tempeh and cook until browned, stirring often, about 5 minutes. 3 add garlic and ginger. 4 cook until fragrant, about 30 seconds. 5 stir in remaining ingredients except the snow peas. 6 reduce heat to low, cover and cook 15 minutes. 7 add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
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