Green Tea Stir-Fry with Garlic and Ginger
  • 1cup strong green tea
  • 2teaspoons cornstarch
  • 2tablespoons tamari
  • 1tablespoon honey
  • 1teaspoon toasted sesame oil
  • 1/2teaspoon crushed red pepper flakesor to taste
  • 1tablespoon canola oil
  • 1medium red onion, chopped
  • 1pound fresh mushrooms, sliced
  • 8ounces tempeh, cubed
  • 2tablespoons grated fresh ginger
  • 6cloves garlic, minced
  • 1/2 red bell pepper, sliced
  • 1medium carrot, sliced on the diagonal
  • 1cup broccoli florets
  1. In a medium bowl, whisk together 2 tablespoons green tea (drink or discard the rest) and cornstarch. Whisk in tamari, honey, sesame oil, and red pepper flakes.
  2. In a large nonstick skillet, heat canola oil and sauté onion, mushrooms, and tempeh until tempeh is lightly browned and onions are softened, about 4 minutes. Stir in ginger, garlic, bell pepper, carrot, and broccoli and stir-fry for 2 minutes, until broccoli turns bright green. Whisk in cornstarch mixture and cook until the mixture just begins to bubble. Season with additional toasted sesame oil and hot pepper flakes, if desired.
Recipe Notes
Nutrition Facts
Green Tea Stir-Fry with Garlic and Ginger
Amount Per Serving
Calories 245
* Percent Daily Values are based on a 2000 calorie diet.

Calories 245,Fat 9,Perfat 30,Cholesterol 0,Carbo 30,Protein 14,Fiber 9,Sodium 509