Cantonese Green Bean Stir-Fry Recipe | Vegetarian Times Skip to main content

Cantonese Green Bean Stir-Fry

Chinese long beans—18-inch green beans sold in Asian markets—stay crisp in stir-frys.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 Tbs. low-sodium soy sauce
Ingredient Line: 
1 Tbs. rice vinegar
Ingredient Line: 
1 Tbs. honey
Ingredient Line: 
1 tsp. sesame oil
Ingredient Line: 
¼ tsp. red pepper flakes
Ingredient Line: 
1 8-oz. pkg. tempeh, sliced
Ingredient Line: 
1 tsp. cornstarch
Ingredient Line: 
2 Tbs. vegetable oil, divided
Ingredient Line: 
12 oz. green beans, trimmed and halved (about 4 cups)
Ingredient Line: 
1 medium yellow bell pepper, thinly sliced (about 1 cup)
Ingredient Line: 
6 oz. fresh shiitake mushrooms, quartered (about 2 cups)
Ingredient Line: 
4 cloves garlic, minced (about 4 tsp.)
Ingredient Line: 
1 Tbs. fresh ginger, minced
Ingredient Line: 
4 green onions, sliced

Instructions: 

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil and red pepper flakes in bowl. Add tempeh and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Whisk 1/4 cup water and cornstarch into marinade.
  2. Heat 1 Tbs. vegetable oil in large nonstick skillet over medium-high heat. Add tempeh and stir-fry 4 minutes, or until golden. Transfer tempeh to plate with slotted spoon.
  3. Add remaining 1 Tbs. vegetable oil to skillet. Add green beans and bell pepper, and stir-fry 6 minutes. Add mushrooms, and stir-fry 3 minutes. Add garlic and ginger, and stir-fry 30 seconds.
  4. Add tempeh and marinade to skillet, and cook, 1 minute, stirring often, or until sauce thickens slightly. Sprinkle with green onions, and serve.

Nutrition Information: 

Calories: 
179
Protein: 
9 g
Total Fat: 
9.5 g
Saturated Fat: 
1.5 g
Carbohydrates: 
18 g
Cholesterol: 
0 mg
Sodium: 
374 mg
Fiber: 
3 g
Sugar: 
5 g
Yield: 
Serves 6