Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
26
High
Nutrition per serving
Calories356.5 kcal (18%)
Total Fat10.4 g (15%)
Carbs52.4 g (20%)
Sugars11.9 g (13%)
Protein15.6 g (31%)
Sodium664.6 mg (33%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
0.5 boxpasta
2 Tbspoil
1 packagetempeh
2carrots
peeled and thinly sliced
1onion
thinly sliced
3 clovegarlic
minced
½ cuppeas
½ cupcorn
1colored pepper
or green, thinly sliced
½ cupcabbage
thinly sliced
1 cupbroccoli florets
chopped
4 Tbspbrown sugar
4 Tbspsoy sauce
2 Tbsprice vinegar
1 ½ tspsesame oil
⅛ tspground ginger
1.5 Tbspflour
red pepper flakes
2 Tbspvinegar
Szechuan stir fry sauce
optional
½ tspmsg
Instructions
Step 1
chop broccoli and wait 40 mins for sulforaphanes to develop. https://nutritionfacts.org/topics/sulforaphane/
Step 2
cook rice
Step 3
marinade chopped tempeh in 3 cloves of garlic, 2 tbsp soy sauce, and 1 tbsp rice vinegar
Step 4
chop all vegetables
Step 5
add oil to 2 hot skillets
Step 6
add onion to skillet
Step 7
cook tempeh in second skillet
Step 8
add chopped broccoli, peppers to skillet, cabbage, carrots, and corn to skillet
Step 9
combine flour, brown sugar, soy sauce, vinegar, sesame oil, ginger, and red pepper flakes and add to vegetables
Step 10
Optionally add Szechuan stir fry sauce
Notes
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