Spicy Green Beans

It’s been a long 30 years of my existence.
As evidenced by the dozen boxes of my baby, childhood & teenage crap my mother gave me.
The woman kept every card anyone ever wrote me. Like I don’t necessarily ~need~ 18 happy Easter cards from my youth, but by golly I’ve got them!
I am happy she preserved everything. There are a ton of my ~vintage~ clothes that lulu can wear (she’s currently wearing a Little Mermaid tee I used to sport). Though, I’ll probably have to explain who the Rugrats are & that’s heartbreaking. My personal favorite are all of the yearbooks I thought were lost in one of our many moves. They bring me right back to my awkward, semi-emo days. Ahh.

If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 lb. of thin green beans (I used frozen)
  • 2 tbsp. of sesame oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 3 tbsp. of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of chili garlic paste
  • 1 tsp. of sugar
  • 1/4 cup of green onion + more for serving
  • Cashews, chopped, for serving
  • Brown rice for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a skillet over medium heat
  • Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
  • Add remaining sesame oil
  • Add green beans + cook 3-4 minutes
  • In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
  • Add green onion + sauce to green beans, cook another 2 minutes
  • Add tempeh back in, cook another minute
  • Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
  • This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!

2 thoughts on “Spicy Green Beans

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