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RECIPE: Spicy Peanut, Green Bean, and Tempeh Stir-Fry
- Yield: Serves 4
Description
This stir-fry is the perfect reentry into spring. This plant-based, Earth-friendly, saucy dish — loaded with tempeh for added protein and satisfaction — is tender-crisp, spicy, savory, and still manages to feel fresh, even before many vegetables come into season. It’s welcome on your dinner table any time of year. No one will know it only took a few minutes to throw together!
Ingredients
Units
Scale
- 2 Tbsps vegetable oil, divided
- 12 oz green beans, trimmed
- 2 Tbsps warm water
- 1/3 cup natural peanut butter
- 2 Tbsps reduced-sodium soy sauce
- 2 Tbsps unseasoned rice vinegar
- 2 Tbsps water
- 1 Tbsp maple syrup or agave syrup
- 1 Tbsp sesame oil
- 1 tsp chili-garlic paste, or to taste
- 2 cloves garlic, grated or pressed
- 8 oz tempeh, sliced into thin strips
- 2 tsps toasted sesame seeds
Instructions
- In a wok or large skillet, heat half of the oil over medium-high heat. Add the green beans, stirring occasionally, until slightly softened and starting to darken, about 3 minutes. Add the water, cover, and cook until water is evaporated and beans are tender-crisp, about 3 minutes. Transfer to a bowl, and set aside.
- Meanwhile, in a bowl, whisk together the peanut butter, soy sauce, vinegar, water, maple syrup, sesame oil, chili-garlic paste, and garlic until smooth. Set aside.
- In the same skillet, heat the remaining vegetable oil over medium-high heat. Cook the tempeh, turning once, until golden brown on both sides, about 6 minutes.
- Pour half of the sauce into the skillet. Cook, stirring, until tempeh is coated, about 2 minutes. Return the green beans to the skillet with the remaining sauce. Cook until heated through, about 1 minute.
- Divide the stir-fry among plates. Top with sesame seeds.
Notes
- Serve over hot jasmine rice or rice noodles.
- Don’t have chili-garlic paste? You can use any chili paste, such as sambal oelek, or your favourite hot sauce, such as Sriracha.
- If your green beans go a bit dry before they’re tender-crisp, just add an extra tablespoon or two of water to the pan and continue cooking.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
