MANGO TEMPEH STIR-FRY RECIPE - (4.6/5)
Provided by Kathy_Hester
Number Of Ingredients 18
Steps:
- Add all the sauce ingredients to a blender and blend until smooth. Set aside for later. Heat the oil over medium heat and once hot add the onions and saute until translucent, about 3 minutes. Add the garlic, ginger, bell pepper and celery then saute 5 minutes more. Add in the broccoli and tempeh and saute until the broccoli is tender and the tempeh is heated through. Mix in the sliced mango and sauce. Cook until the sauce thickens stirring to make sure it cooks evenly. Serve over cooked brown rice.
SPICY VEGAN MANGO AND TOFU STIR-FRY
This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing!
Provided by Curran
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
- Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
- Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
- Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
- Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 44.6 g, Fat 11.6 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 834.5 mg, Sugar 32.5 g
CHILLI TEMPEH STIR-FRY
Try popular tempeh - made from fermented soya beans - as a substitute for meat. As well as being vegan, this stir-fry is healthy and low in calories
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Boil the broccoli for 1 min 30 secs. Drain.
- Heat the oil in a non-stick pan. Stir-fry the tempeh for 2-3 mins, then put on a plate. Fry the garlic, ginger and chilli for 2 mins. Tip in the broccoli and toss.
- Mix the gochujang with 2 tbsp water and the tempeh. Add to the pan with the seeds. Cook for 2 mins. Serve with rice, if you like.
Nutrition Facts : Calories 372 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.1 milligram of sodium
TEMPEH STIR FRY
Make a healthy vegetarian tempeh stir fry with simple ingredients!
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Cube tempeh, chop bell pepper and cut broccoli florets into smaller pieces. Heat 1 tbsp oil in a large frying pan over medium low heat.
- Add chopped bell pepper and broccoli to the frying pan when the oil is warm. Cook the veggies tossing frequently for about 7 minutes.
- Remove the cooked veggies from the pan and add the remaining 1 tbsp of oil to the pan along with the cubed tempeh. Brown tempeh on all sides for about 7 minutes, flipping frequently
- While the tempeh cooks, mix together soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger.
- Add the veggies back into the pan with the cooked tempeh. Pour the sauce over top and increase the heat to medium. Toss the veggies and tempeh in the sauce. Allow the sauce to simmer for about 4 minutes.
- Mix cornstarch in 2 tbsp cold water. Make space in the middle of the simmering pan and mix cornstarch slurry into sauce. Allow the sauce to simmer and thicken for another minute while tossing in the tempeh and veggies. Serve immediately with green onion, toasted sesame seeds and rice
Nutrition Facts : Calories 272 calories, Sugar 17.3 g, Sodium 776.3 mg, Fat 7.6 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 9.5 g, Protein 18.9 g, Cholesterol 0 mg
STIR FRIED BEEF WITH MANGO
An Oriental combination that is refreshingly different. You'll need a wok to cook this. From a book of Chinese cooking.
Provided by CulinaryQueen
Categories Fruit
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into thin bite-sized slices.
- Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
- Set wok over a high heat.
- Add oil and wait until it's almost smoking, then reduce heat to moderate.
- Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
- Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
- Stir over the heat about 1 minute.
- Serve over rice.
Nutrition Facts : Calories 381.7, Fat 27.9, SaturatedFat 4.8, Sodium 506, Carbohydrate 33.3, Fiber 3.6, Sugar 28.4, Protein 2.8
STIR-FRIED MANGO CHICKEN
I fell in love with the mango chicken dish at a great Chinese restaurant years ago, so I tried to make it at home! Here is my version--easy, fresh, and delicious! The colors are beautiful and there is ample sauce for your rice. Don't forget to put some rice on before you start this, as it goes quick!
Provided by Salt-n-Light
Categories Chicken Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
- Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
- Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
- Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
- Remove from heat and serve with rice.
Nutrition Facts : Calories 407 calories, Carbohydrate 58.7 g, Cholesterol 65.1 mg, Fat 6.9 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 1.5 g, Sodium 529 mg, Sugar 27.2 g
PORK & MANGO STIR-FRY
A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.
Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.
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- In a medium bowl, add soy sauce, sugar, vinegar, garlic powder, and ginger; whisk to combine. Add seitan; stir to coat evenly. Set aside for 10 minutes.
- In a medium skillet over medium heat, add seitan with marinade. Add tapioca starch; stir to combine. Stir continuously as the sauce thickens, making sure to scrape the bottom of the pan. Cook for 5-7 minutes, until the sauce is gooey.
- Add bell pepper and mango. Cook for 8-10 minutes, or until peppers are tender. Add a bit of water if needed to keep the sauce from burning.
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