Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

John "Wizard Baldour" ;see recipe
Troy 1/2 lb Tempeh
Vegetarian Times, 12/90 Fresh ground pepper
1/2 lb Snow peas 1 T Toasted sesame oil
1 lg Onion 3 c Cooked brown basmati rice
8 Shitake mushrooms For garnish:
1 lg Garlic clove Green onions
3 T Canola oil (divided) Almond slices
1/2 c Homemade Teriyaki Sauce

Preparation: If using dried shitakes, soak in water to refresh. Cut
tempeh into thin slices. Cut onion in thin slivers. Mince garlic.
Remove strings from snow peas, if necessary. Remove stems from
shitkes, and slice mushrooms thinly.

Heat 2 TB canola oil in saucepan or wok, gradually raising heat to
medium. Fry tempeh slices in batches, until one side becomes golden;
turn and fry other side until golden. Remove and drain on paper towel.

Add 1 TB canola oil and sesame oil to pan; raise heat to medium-hot.
Add snow peas,mushrooms, onions, and garlic; saute ONLY until onions
are translucent, not brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the teriyaki sauce;
be careful to turn the heat down, as the sauce will sizzle
'dramatically' according to the author. Season with pepper.

Serve over brown rice, garnishing with slivered green onions and
almonds if desired.

Serves 4.

Nutritional info per serving: 528 calories; 20 g protein, 21 g fat;
62 g carbohydrates, 1285 mg sodium, 0 cholesterol

Both recipes by John "Wizard Baldour" Troy, master chef and menu
planner at the Regulator Cafe in Hillsborough, NC. Taken from the
December 1990 "Vegetarian Times" article 'Favorite Recipes of the Top
Chefs'

Source: Uploaded 5/91 - Carolyn Andre [72207,2637]. MM by Cathy Svitek

Posted by deeanne#genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.

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