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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
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 servings


  • 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.
  • 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.