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4 servings
Ingredients:
2 tablespoons corn oil1 (8 ounce) package tempeh, broken into bite-sized pieces2 tablespoons soy sauce1 tablespoon lime juice1 1/2 cups chopped green bell pepper1 (4.5 ounce) can sliced mushrooms, drained1/2 cup frozen chopped spinach, thawed and drained1 tablespoon chopped green chile peppers1 tablespoon chopped fresh cilantro1 tablespoon dried minced onion
Instructions:
Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
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