Hoisin-Glazed Tempeh With Green Beans and Cashews
photo by BB2011
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 teaspoons hoisin sauce
- 2 1⁄2 teaspoons rice vinegar, divided
- 1 tablespoon low sodium soy sauce or 1 tablespoon tamari
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 1⁄2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced (4 tsp.)
- 1 (8 ounce) package tempeh, cut into half-inch cubes
- 1 (12 ounce) package green beans, frozen
- 1⁄3 cup roasted unsalted cashews
directions
- Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
- Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
- Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
- Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
- Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
- Serve topped with cashews.
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Reviews
-
I wanted to love this, but we just didnt'. The green beans were kind of sweet and we didn't care for them (I used fresh green beans that were blanched and frozen in the past). I did add bamboo shoots, sliced button mushrooms and a shredded carrot which were all tasty though. Served it over rice and it did come together quite quickly. Glad we tried it.
RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>