Hoisin-glazed Tempeh with Green Beans and Cashews
30 minutes or fewer
Prepared hoisin sauce, a Chinese dipping sauce made from fermented soybeans, garlic, chiles, and spices, makes quick work of this flavorful stir-fry. Once opened, hoisin sauce should be stored in the fridge, where it will keep for months. Serve this dish with brown rice or soba noodles.
- 4 tsp. hoisin sauce
- 2 ½ tsp. rice vinegar, divided
- 1 Tbs. low-sodium soy sauce or tamari
- 1 tsp. cornstarch
- 1 Tbs. vegetable oil
- 1 ½ Tbs. minced fresh ginger
- 4 cloves garlic, minced (4 tsp.)
- 1 8-oz. pkg. tempeh, cut into ½-inch cubes
- 1 12-oz. pkg. frozen whole baby green beans
- ⅓ cup roasted, unsalted cashews
1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
3. 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.
4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with cashews.
March 2010 p.58