Ingredients
12 oz. tempeh (may substitute very firm tofu for tempeh)
1 - 2 Tbls olive oil
3-4 shallots, finely chopped
6 garlic cloves, minced
1 Tbls minced ginger
1 lb green beans, trimed and cut into 2 inch pieces
2 Tbls brown sugar
2 Tbls tamari or soy sauce
1/2 teaspoon turmeric
Juice of 1 lime
Garnishes: chopped peanuts, chopped cilantro and lime wedges
Preparation
Heat a wok over medium high heat. Add 1 Tbl olive oil, heat and add tempeh. (If using tofu, skip this step and add tofu after adding sauce ingredients). Brown tempeh (cook about 3-4 minutes stirring) and remove to a platter. Add 1 Tbls oil, heat, then add shallots, garlic and ginger, reducing heat if shallot or garlic begin to brown. When these are translucent, add green beans, stir and then cover. Cook until green beans are bright green and still crisp. Uncover, add remaining sauce ingredients and stir until sugar is dissolved. Return tempeh to pan (or add tofu now) and cook until tempeh is heated.
Serve over rice, if desired. For low carb, use a sugar substitute for the brown sugar.
