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Sweet and Spicy Tempeh with Long Beans
Sweet and Spicy Tempeh with Long Beans
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory tempeh and long beans create a flavorful vegetarian dish, easily swap in green beans for a tasty twist.
Ingredients:
  • 2 medium shallots, chopped
  • 3 cloves garlic
  • 1 (1 inch) piece minced fresh ginger root
  • 1 cup peanut oil, or as needed
  • 1.25 (8 ounce) packages tempeh, cut into 1/8-inch strips
  • 1 lemongrass - trimmed, flattened, and tied into knots
  • 0.5 pound long beans, cut into bite-size pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons Archer Farms fiery chili cooking oil
  • 1.5 tablespoons palm sugar
  • 2.5 ounces baby kale
Instructions:
  • Grind shallots, garlic, and ginger into a flavorful paste using a mortar and pestle.
  • Heat oil in a deep skillet until shimmering. Deep-fry tempeh until golden brown, about 5-10 minutes. Drain on paper towels.
  • Pour out the excess oil from the skillet, keeping roughly 2 tablespoons in it. Sauté the spice paste and lemongrass until aromatic, approximately 3 minutes. Introduce long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until the long beans are tender yet slightly crunchy, roughly 2 minutes. Toss in the baby kale and cook until it wilts, about 2 minutes. Remember to discard the lemongrass knot before serving.

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