Sweet and Spicy Tempeh with Long Beans

Sweet and Spicy Tempeh with Long Beans

The combination of tempeh and long beans is especially delicious and makes for a great vegetarian meal. You can substitute green beans if you like.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
885 Calories

Recipe Instructions

Step 1
Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
Step 2
Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
Step 3
Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

Ingredients

  • 3 tablespoons soy sauce
  • 3 cloves garlic
  • 2 medium shallots, chopped
  • 1 (1 inch) piece minced fresh ginger root
  • 1 cup peanut oil, or as needed
  • 1 lemongrass - trimmed, flattened, and tied into knots
  • 2 tablespoons Archer Farms fiery chili cooking oil
  • 1.25 (8 ounce) packages tempeh, cut into 1/8-inch strips
  • 0.5 pound long beans, cut into bite-size pieces
  • 1.5 tablespoons palm sugar
  • 2.5 ounces baby kale

Categories

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