Fast Asian Tempeh Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tempeh
- 6 spring onion (s)
- 2 tablespoon olive oil
- 100 g mushrooms, fresh
- 1 green pepper (s)
- 4 cloves garlic
- 1 teaspoon pepper
- N / A soy sauce
- 1 carrot (s)
- 100 g sprouts
- 1 chilli pepper (s), red
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in the pan / wok.
- Dice tempeh and fry for about 5 minutes with an open pan on medium heat. Meanwhile, dice the mushrooms, grate the carrots, cut the spring onions into slices and add everything to the tempeh. Continue frying for about 3 minutes.
- Cut the peppers (into cubes or strips), chop the chilli and add. Press the garlic and add it as well. Then pepper the whole composition generously and also generously season with soy sauce. Finally, cover the pan and simmer for about 3 minutes. Keep the ingredients constantly moving during the entire cooking process, i.e. stir. Finally stir in the raw sprouts.
- Of course, rice goes well with this. Even without rice (if you want to lose weight, for example) the whole thing is quite filling and rich in protein, low in calories and rich in nutrients. Broccoli is sure to go with it, but I haven`t tried it yet.
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