dinner recipe · #01166
Bok Choy Carrot Cumin Tempeh Stir-Fry
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep15 min
Cook15 min
Inactive0 min
Total30 min
Ingredients
- 12 ozTempeh
- 10 ozBok Choy
- 8 ozCarrot
- 1 tbspVegetable Oil
- 2 tbspSoy Sauce
- 2 clovesGarlic
- 1 tspCumin
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Tempeh if needed. Wash the Bok Choy and Carrot under running water, keep leafy greens separate from raw meat and poultry, cut them into bite-size pieces, and mince the Garlic.
- Heat the Vegetable Oil in a wide skillet. Cook the Tempeh, Bok Choy, and Carrot until browned and tender.
- Add the Soy Sauce, Garlic, Cumin, and Black Pepper. Stir-fry for 2 minutes until the Tempeh and vegetables are evenly coated and hot, then serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 19.7 g
- Carbohydrates
- 14.7 g
- Fat
- 13 g
- Fiber
- Unavailable
- Sodium
- 533.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat, Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.