Sweet and Spicy Tempeh with Long Beans
Description
The combination of tempeh and long beans is especially delicious and makes for a great vegetarian meal. You can substitute green beans if you like.
Ingredients
•
2 medium shallots, chopped
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3 cloves garlic
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1 (1 inch) piece minced fresh ginger root
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1 cup peanut oil, or as needed
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1 1/4 (8 ounce) packages tempeh, cut into 1/8-inch strips
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1 lemongrass - trimmed, flattened, and tied into knots
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1/2 pound long beans, cut into bite-size pieces
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3 tablespoons soy sauce
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2 tablespoons Archer Farms fiery chili cooking oil
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1 1/2 tablespoons palm sugar
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2 1/2 ounces baby kale
Directions
1
Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
2
Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
3
Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.