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Meat - Steak Stir Fry

Source of Recipe

from diabetic gourmet


List of Ingredients

2 c. sliced red onions
1 c. sliced celery
2 tsp. minced garlic
1 tsp. minced gingerroot
2 - 3 tsp. Olive oil
6 c. thinly sliced red, or green, Swiss chard or spinach
1 c. sliced red bell pepper
1 c. sliced green bell pepper
2 c. low soduim vegetable broth
2 tbsp. cornstarch
2 tsp. + 2 tsp. low sodium soy sauce, separated
1/4 - 3/4 tsp. hot chili paste
3 8oz. pkgs. tempeh, cut into halves


Recipe

Heat the oil in a wok or extra large frying pan.
Stir fry the onions, celery, garlic, and gingerroot for 1 - 2 minutes.
Add the chard and stir fry for 1 - 2 minutes.
Add the bell peppers and stir fry for 2 - 3 minutes, until the vegetables are crisp tender.
Combine the broth, cornstarch, 2 tsp. of the soy sauce, and the chili paste and stir into the wok/frying pan.
Bring to a boil. Continue to boil for about 1 minute, until thickened, stirring constantly.
Brush the tempeh with the remaining 2 tsp. of the soy sauce.
Using a frying pan coated with Olive oil, cook the tempeh over a medium heat for 2 - 3 minutes, until browned, on each side.
Arrange the tempeh on a serving platter and spoon the vegetable mixture over the top.
Makes 6 servings.

Nutritional ifno per serving:
Calories: 315, Fat: 11.1 g, Chol: 0 mg, Sod: 731 mg, Prot: 28.4 g, Carb: 31.2 g
Diabetic exchanges: 3 Vegetable, 1 Bread, 2 Meat, 1 Fat