Hoisin-Glazed Tempeh With Green Beans and Cashews |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from Vegetarian Times (March 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies. 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:
1. Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
3. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
4. 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.
5. 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.
6. Serve topped with cashews.
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