Tempeh & Green Bean Stir-Fry is the perfect dish — enjoy it warm with rice or chilled as a salad the next day.
INGREDIENTS
-
1 block of Noble Bean tempeh (240g), sliced into thin strips
-
200g green beans or snap peas, trimmed and halved
-
1 small red onion, thinly sliced
-
2 tbsp cooking oil of your choice
​
For the sauce
-
3 tbsp soy sauce
-
1 tbsp maple syrup or brown sugar
-
1 tbsp rice vinegar
-
1 tsp toasted sesame oil
-
1 garlic clove, minced
-
1 piece of ginger (2 cm), grated
-
A pinch of red pepper flakes (optional)
20 minutes
2-3 servings
INSTRUCTIONS
1. Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Sauté the tempeh until golden and crispy (4-5 minutes). Remove and set aside.
2. In the same pan, add the remaining oil and sauté the onion for 2-3 minutes. Add the green beans and cook for another 3-4 minutes (they should stay crisp). If you prefer your beans more tender, blanch them before adding them to the pan.
3. Return the tempeh to the pan. Pour in the sauce and toss well to coat. Cook for 2-3 minutes until the sauce thickens slightly.
4. Serve hot with rice or noodles.