Ingredients for - Sweet and Spicy Tempeh with Long Beans
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
9.
Archer Farms fiery chili cooking oil 2 tablespoons
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.
Recipe information
Cooking:
15 min.
Servings per container:
2
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