Best Hoisin Braised Tempeh And Chinese Vegetables Recipes

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CHINESE VEGETABLES



Chinese Vegetables image

Make and share this Chinese Vegetables recipe from Food.com.

Provided by evelync

Categories     Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb broccoli (Any combination you prefer) or 1 lb onion (Any combination you prefer)
3 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 cup chicken stock

Steps:

  • Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
  • Add soy sauce,sugar and fry 1 minute.
  • Add chicken broth,cover and steam for 8 minutes.

Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9

CHINESE VEGETABLES



Chinese Vegetables image

Make and share this Chinese Vegetables recipe from Food.com.

Provided by Chill

Categories     Onions

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large yellow onion, cut into wedges and separated
4 ounces fresh snow peas
2 stalks celery, diagonally cut into 1/2-inch pieces
1/2 bunch green onion, cut into 1-inch pieces
4 ounces shredded carrots
1 bunch fresh broccoli, trimmed and cut into florets
3/4 cup warm water
1 tablespoon instant chicken bouillon granules
2 tablespoons canola oil
1 tablespoon minced fresh ginger

Steps:

  • Combine water and bouillon granules and set aside.
  • Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
  • Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!

Nutrition Facts : Calories 141.2, Fat 7.7, SaturatedFat 0.7, Cholesterol 0.5, Sodium 934.8, Carbohydrate 16.2, Fiber 5.2, Sugar 5.8, Protein 4.1

CHINESE FIVE-SPICE VEGETABLES



Chinese Five-Spice Vegetables image

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.

Provided by Frenzy

Categories     Cauliflower

Time 20m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 17

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

Steps:

  • In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
  • In a wok, heat oil and fry the onion and ginger
  • Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
  • Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
  • Add the tofu and simmer for 1 minute.

Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS



Hoisin-Glazed Tempeh With Green Beans and Cashews image

This recipe is from Vegetarian Times (March 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies.

Provided by BB2011

Categories     Tempeh

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 teaspoons hoisin sauce
2 1/2 teaspoons rice vinegar, divided
1 tablespoon low sodium soy sauce or 1 tablespoon tamari
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 1/2 tablespoons fresh ginger, minced
4 garlic cloves, minced (4 tsp.)
1 (8 ounce) package tempeh, cut into half-inch cubes
1 (12 ounce) package green beans, frozen
1/3 cup roasted unsalted cashews

Steps:

  • Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
  • Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
  • Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
  • Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
  • Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
  • Serve topped with cashews.

Nutrition Facts : Calories 250.7, Fat 15.1, SaturatedFat 2.7, Cholesterol 0.2, Sodium 231.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.9, Protein 14.5

WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES



Weight Watchers Stir Fried Chinese Vegetables image

This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.

Provided by xpnsve

Categories     Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup chicken broth
1 tablespoon reduced sodium soy sauce
2 garlic cloves (minced, I use 3-4, but I LOVE garlic!!)
1 1/2 teaspoons fresh ginger (peeled and minced)
2 cups bok choy (chopped)
1 red bell pepper (seeded and cut into 1-inch squares)
1 cup snow peas
1/2 carrot (thinly sliced)
1/4 cup sliced bamboo shoot (canned, drained)
1/4 cup sliced water chestnuts (canned, drained)

Steps:

  • In a small bowl, combine the broth, soy sauce, garlic and ginger.
  • In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
  • Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 211.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 2.5

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