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| 1 x ca. 450 g | Tempeh |
| 1 Esslöffel | vegetable oil |
| 1 Esslöffel | Roasted sesame oil |
| 4 | cloves garlic minced |
| 1 mittel | onion sliced |
| 1 mittel | red bell pepper sliced |
| 1 mittel | green bell pepper sliced |
| 1 | Piece fresh ginger; minced (1/2-inch) |
| 2 Esslöffel | soy sauce Low-sodium |
| 3 Tasse | cooked rice hot |
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In a large pot, set a steamer basket over boiling water. Dice the tempeh into 1-inch cubes and steam, covered, for 5 minutes or until soft. Set aside.
In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds. Add the sliced onion and peppers and stir fry for 3 to 4 minutes.
Stir in the ginger and soy sauce and add the steamed tempeh. Stir fry for 3 more minutes. Serve immediately over hot rice.
Per serving: 1903 Calories (kcal); 51g Total Fat; (23% calories from fat); 107g Protein; 268g Carbohydrate; 0mg Cholesterol; 1252mg Sodium Food Exchanges: 15 Grain(Starch); 10 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
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