• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar

Eat With Tom

Recipe ideas and commentary on the new food culture by professional photographer Tom Schmidt in Chicago. Get inspired to cook something awesome!

  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • All Recipes
  • Recipe Specialties
    • Instant Pot
    • Vegan
    • Spice Blend
  • Travel
  • SCHMIDTphoto
  • Instagram
  • Facebook
  • Search
  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • All Recipes
  • Recipe Specialties
    • Instant Pot
    • Vegan
    • Spice Blend
  • Travel
  • SCHMIDTphoto
  • Instagram
  • Facebook
  • Search

Green Beans Stir Fry with Tempeh – Vegan Dinner!

December 19, 2016 //  by Tom

Stir fry this and stir fry that… You can basically stir fry anything!  This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.

Green bean stir fry recipe with tempeh easy at home eat with tom

The unassuming fermented soybeans (tempeh) wear a meaty disguise to this veggie party with an amazing ability to soak up the dark soy sauce flavors. Add a pile of fresh crunchy green beans, a few carrots, with plenty of garlic and ginger for a bright and satisfyingly hearty ethnic taste.

Your co-workers may even ask: “What type of meat is that in your super delicious looking stir fry left overs??”

And no Bob, you can’t have any my stir fry…

Speaking of left overs, this is one of our staples for a pre-cooked, packaged meal and frozen meal. We have embarked on many stir fry cooking sprees of over 20 pounds on a Sunday afternoon.  Then we split up the loot into 1 pound FoodSaver vacuum sealed bags, the perfect single serve healthy lunch or dinner for a guy on the go. Reheating is a breeze and the flavors / textures remain pretty darn good even after a few weeks!

As of this writing, I have eaten our packaged stir fry in 15 states and at 35,000 feet somewhere over Russia… Have stir fry, will travel.

How to make green bean and tempeh stir fry from scratch in wok at home Tom Schmidt

Let’s Cook!


Stir Fry Recipe with Green Beans, Carrots and Tempeh


Ingredients

2 lbs green beans
1 lb carrots
2-3 packages of tempeh
3 tablespoons fresh grated ginger
6 cloves of garlic squeezed through garlic press or minced
1 tablespoon sesame oil
1 tablespoon safflower oil or high heat oil
1/4 cup dark soy sauce
1 tablespoon sugar
1 tablespoon corn starch
1/2 cup orange juice
1 tablespoon cracked black pepper


Prepare the Ingredients

In a small mixing bowl, whisk together 1/2 cup water with dark soy sauce, orange juice, sugar, black pepper and corn starch. Set aside.

Open tempeh and cut to 1/2 inch strips. Set aside.

Rinse green beans, trim ends and cut in half. Peel carrots and chop to 1/2 inch chunks.

Steam the green beans for 3 minutes or until slightly soft. Undercook them slightly because they will get a little softer in the stir fry.

Steam the carrots for 4-5 minutes or until soft. I usually cook these a little more than the beans so they are not too chewy in the finished stir fry.


Make Stir Fry

Set large skillet over medium heat. Add oil and allow to warm until a drop of water sizzles.

Add grated ginger and cook for 2-3 minutes until slightly brown. Stir frequently with a metal or wooden spoon. Add pressed garlic and cook until garlic is slightly brown.

Add soy sauce mixture and tempeh strips to skillet. Spread out tempeh into a single layer in the sauce. Cook for 5 minutes, flipping once or twice. The sauce will begin to thicken. Try not to over handle the tempeh because it can break apart. The orange juice helps to cut the bitterness of tempeh.

Add beans and carrots and stir gently to combine. If the sauce is too thick, add 1-2 tablespoons of water to thin. Cook until beans are tender, about 2-3 minutes.


Let’s Eat!

Green bean stir fry recipe with tempeh

Green Beans Stir Fry with Tempeh - Vegan Dinner!

Tom Schmidt (eatwithtom.com)
This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 servings

Ingredients
  

  • 2 lbs green beans
  • 1 lb carrots
  • 2-3 packages of tempeh
  • 3 tablespoons fresh grated ginger
  • 6 cloves of garlic squeezed through garlic press or minced
  • 1 tablespoon sesame oil
  • 1 tablespoon safflower oil or high heat oil
  • 1/4 cup dark soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 1/2 cup orange juice
  • 1 tablespoon cracked black pepper

Instructions
 

Prepare the Ingredients

  • In a small mixing bowl, whisk together 1/2 cup water with dark soy sauce, orange juice, sugar, black pepper and corn starch. Set aside.
  • Open tempeh and cut to 1/2 inch strips. Set aside.
  • Rinse green beans, trim ends and cut in half. Peel carrots and chop to 1/2 inch chunks.
  • Steam the green beans for 3 minutes or until slightly soft. Undercook them slightly because they will get a little softer in the stir fry.
  • Steam the carrots for 4-5 minutes or until soft. I usually cook these a little more than the beans so they are not too chewy in the finished stir fry.

Make Stir Fry

  • Set large skillet over medium heat. Add oil and allow to warm until a drop of water sizzles.
  • Add grated ginger and cook for 2-3 minutes until slightly brown. Stir frequently with a metal or wooden spoon. Add pressed garlic and cook until garlic is slightly brown.
  • Add soy sauce mixture and tempeh strips to skillet. Spread out tempeh into a single layer in the sauce. Cook for 5 minutes, flipping once or twice. The sauce will begin to thicken. Try not to over handle the tempeh because it can break apart.
  • Add beans and carrots and stir gently to combine. If the sauce is too thick, add 1-2 tablespoons of water to thin. Cook until beans are tender, about 2-3 minutes.

 

 

Filed Under: Adventure Eating, Dinner, Recipe, Vegan, Vegetables, Vegetarian

Previous Post: «Chicken Wings, Hot wings with Magic dust mike mills eat with tom schmidt Chicken Hot Wings – Oven Roasted and Cooked to Perfection
Next Post: Applesauce Recipe – Easy Homemade Method Homemade applesauce recipe easy to make eat with tom»