Szechwan Tempeh and Green Beans

Name: Szechwan Tempeh and Green Beans
Cuisine: Chinese
Ingredients: ¼ cup wheat-free tamari; 1 tablespoon water; 1 teaspoon Asian chili paste; 1 teaspoon dark sesame oil; 1 teaspoon natural sugar; 8 ounces tempeh, steamed; 1 tablespoon vegetable oil or ¼ cup water; 1 tablespoon vegetable oil or ¼ cup water; 1 pound green beans, trimmed; 1 small red onion, thinly sliced; 1 teaspoon grated fresh ginger; 3 garlic cloves, minced; 2 tablespoons dry sherry; ½ teaspoon red pepper flakes; Hot cooked rice, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Spicy hot and loaded with flavor, this versatile dish is also good with seitan or tofu instead of tempeh, or with broccoli or asparagus in place of the green beans. Serve over hot cooked rice.

Ingredients

¼ cup wheat-free tamari
1 tablespoon water
1 teaspoon</

Asia
China
Main course
Gluten-free
Vegan

Method

In a shallow bowl, combine 2 tablespoons of the tamari, the water, chili paste, sesame oil, and sugar. Mix well. Crumble or chop the tempeh and add to the bowl. Mix well, stirring to coat the tempeh. Reserve.
Heat the oil or water in a large skillet or wok over medium-high heat. Add the green beans, onion, and garlic, and sauté, stirring, until just tender, abo