Stir-Fried Tempeh and Vegetables with Barley
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Stir-Fried Tempeh and Vegetables with Barley calories by ingredient
Number of Servings: 6
Ingredients
-
1 (8oz) pkg tempeh, cut into 1/4" slices
1 c reduced-sodium vegetable broth
1/4c creamy peanut butter
3 tbsp reduced-sodium soy sauce
1 tbsp grated peeled fresh gingerroot
1/2 lb. shitake mushrooms, stemmed and quartered
1/2 lb. snow peas
1 yellow bell pepper, thinly sliced
6 scallions, cut into 2" lengths
3 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
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