dinner recipe · #01168
Eggplant Green Onion Chili 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 ozEggplant
- 8 ozGreen Onion
- 1 tbspVegetable Oil
- 2 tbspSoy Sauce
- 2 clovesGarlic
- 1 tspChili Powder
- ¼ tsp, groundBlack Pepper
Instructions
- Drain the Tempeh if needed. Wash the Eggplant and Green Onion 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, Eggplant, and Green Onion until browned and tender.
- Add the Soy Sauce, Garlic, Chili Powder, 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
- 19.8 g
- Carbohydrates
- 16.1 g
- Fat
- 13 g
- Fiber
- Unavailable
- Sodium
- 477.2 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.