Green Beans Stir Fry with Tempeh - Vegan Dinner!
This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.
- 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.