Stir-Fried Tempeh and Vegetables with Barley

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 (8oz) pkg tempeh, cut into 1/4" slices1 c reduced-sodium vegetable broth1/4c creamy peanut butter3 tbsp reduced-sodium soy sauce1 tbsp grated peeled fresh gingerroot1/2 lb. shitake mushrooms, stemmed and quartered1/2 lb. snow peas1 yellow bell pepper, thinly sliced6 scallions, cut into 2" lengths3 cups hot cooked pearl barley
Directions
Steam tempeh for 10 minutes.

Make sauce: whisk together broth, peanut butter, soy sauce, and ginger.

Heat nonstick skillet over high heat until hot. Add mushrooms, snow peas, and pepper. Water stir-fry until pepper is crisp-tender, about 3 minutes. Add scallions and sauce; Stir-fry until vegetables are coated with sauce and scallions are softened, about 2 minutes longer. Serve with barley (1/2c barley per serving)

Note: I think it would be good to add some minced garlic, too! This recipe comes from Weight Watchers "Ready, Set, Go!" Cookbook.

Serving Size: Serves 6

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 270.1
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,119.4 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 14.6 g

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