Wednesday, January 23, 2013

Hoisin-Glazed Tempeh With Green Beans and Cashews


Hoisin-Glazed Tempeh With Green Beans and Cashews

Total Time:

Prep Time: 30 minutes
Cook Time: 15 minutes

Note:

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 ve ...

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Ingredients:

Serves: 4
Yield:

  • 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
  • 1 pinch of chili powder

Directions:

  1. 1
    Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
  2. 2
    Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
  3. 3
    Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
  4. 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. 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. 6
    Serve topped with cashews.


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