Name: Sweet and Spicy Tempeh with Long Beans
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Shallots, chopped - 2 medium; Garlic - 3 cloves; Minced fresh ginger root - 1 (1 inch) piece; Peanut oil, or as needed - 1 cup; Tempeh, cut into 1/8-inch strips - 1 ¼ (8 ounce) packages; Lemongrass - trimmed, flattened, and tied into knots - 1; Long beans, cut into bite-size pieces - ½ pound; Soy sauce - 3 tablespoons; Archer Farms fiery chili cooking oil - 2 tablespoons; Palm sugar - 1 ½ tablespoons; Baby kale - 2 ½ ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Spicy Tempeh with Long Beans

1. Shallots, chopped - 2 medium

2. Garlic - 3 cloves

3. Minced fresh ginger root - 1 (1 inch) piece

4. Peanut oil, or as needed - 1 cup

5. Tempeh, cut into 1/8-inch strips - 1 ¼ (8 ounce) packages

6. Lemongrass - trimmed, flattened, and tied into knots - 1

7. Long beans, cut into bite-size pieces - ½ pound

8. Soy sauce - 3 tablespoons

9. Archer Farms fiery chili cooking oil - 2 tablespoons

10. Palm sugar - 1 ½ tablespoons

11. Baby kale - 2 ½ ounces

How to cook deliciously - Sweet and Spicy Tempeh with Long Beans

1. Stage

Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.

2. Stage

Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.

3. Stage

Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.