I enjoy a tasty and crunchy vegetable dish. When I want an easy one, I often turn to stir-frying (similar to sautéing) things like green beans, bitter melon, asparagus, broccoli, Chinese broccoli, Napa cabbage, carrots, and many more. Cook with a little bit of oil, shallots, garlic, hot peppers, and light soy sauce and watch how the vegetables turn into wonderful delights. When I want something more substantial out of these veggies, I combine them with either Shiitake mushroom or tempeh. Superb!
Green beans and I go back a long way. Years ago in early college days, days of my first attempts to cook, a friend noted that I cooked green beans a lot. He’d joke and say that it seemed like it was the only thing I was able to do :D. He wasn’t wrong. It was! 😀
Anyway, in this recipe I choose to mix crunchy green beans with tempeh. Tempeh, a soybeans-based patty, is so versatile and a source of protein. Indonesians use it as their meat substitute. Here in the US, tempeh can be easily found in the organic section.
- 1 organic soy tempeh (8 oz) (cut into four pieces and slice into thin cuts)
- A handful of green beans (about 2 cups)
- 2 shallots (chopped)
- 2 garlic (chopped)
- 2 Thai peppers, also called as Bird’s Eye peppers (chopped)
- 2 tablespoon of light soy sauce
- 3 tablespoon of vegetable/canola oil
- ¼ cup of water
- Heat up a medium pan over medium heat
- Add 2 tablespoon of vegetable/canola oil
- Brown both sides of tempeh (turn only once)
- Remove from the pan and set aside
- On the same pan, use remaining oil if available, if not, add 1 tablespoon of vegetable/canola oil
- Add shallots and garlic and let them cook for 2-3 minutes
- Add the light soy sauce, Thai peppers, and green beans
- Stir and mix them together
- I usually add a little bit of water to help the vegetable cook better (about 1/4 cup)
- Cover the pan with a lid and let it cook for about 5 minutes or until the liquid starts to boil. Taste and adjust.
- Remove pan from the heat and add the cooked tempeh. Mix everything together and serve with jasmine rice.
Hope you like it!
More favorite tempeh recipe:
Tempeh with Chilies and Vegetables
A little reflection:
I think of cooking, like writing, as one of my creativity outlets. One that allows flow to happen and take over me for a little bit. Maybe my friend and fashion blogger (and a fellow cooking enthusiast), Leena, would agree that there are some similarities in the process of putting together a beautiful outfit and making a delicious dish. I imagine they both require imaginative minds; attention to texture, colors, feel, and in cooking: taste; and appreciation for beauty. Best of all, they both create enjoyable results!
Cooking might not create flow for everyone as it does for me. Besides, different folks different strokes, right?
So, what about you, dear readers?
What fully absorbs and captures your creative energy?