Thursday, September 15, 2011

Tempeh and Green Beans in Spicy Garlic Sauce


This was a spur of the moment invention because I had tempeh and green beans in the fridge that I needed to use up, but it turned out awesome—I'll definitely be making it again.

The Ingredients
2 8-oz. packages tempeh, cut in 1-inch cubes
1 lb green beans, trimmed and cut in half if large
1 head garlic, minced or crushed
olive oil for frying

Sauce:
1/2 c + 2 T vegetable broth
2 T hoisin sauce
2 T sweet chili sauce (the pink kind with red flecks of chili peppers in it)
1 T rice vinegar
1 1/4 t cornstarch


The Process
  1. Bring a small pot of water to a simmer, immerse the tempeh in it, and simmer for 10 minutes. Remove from heat. While tempeh is simmering, whisk together all sauce ingredients.
  2. Heat a couple tablespoons of olive oil in a wok over low heat.  Add garlic and cook, stirring, for 5 minutes.
  3. Remove tempeh from water.  Add tempeh and green beans to garlic, raise heat to medium-high, and continue to cook for 9-10 minutes, stirring, adding olive oil if it starts to stick.
  4. Add sauce, cover, reduce heat to low, and cook for 2 more minutes.  Serve with noodles or rice.

3 comments:

  1. I can almost smell this! It sounds so good.

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  2. yum! those impromptu dinners usually turn out to be some of the best!

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  3. Wow, this looks so delicious and simple. I'm gonna have to try this soon!

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