Korean Noodle Bowl
During warmer months, you still need nourishing food but don’t always want a hot meal. This Korean Noodle Bowl packs a punch of flavor and can be eating at room temperature or even cold.
Read MoreEasy Stir-fried Tempeh & Green Beans
Is there a dish more flexible than a stir-fry?
This Easy Stir-fried Tempeh & Green Beans is no exception. If you use frozen or prepped veggies and already have rice cooked or use a microwave packet, it comes together lightening fast - in less than 30 minutes!
This stir-fry recipe is vegan, gluten-free (as long as you use a gluten-free liquid aminos or tamari), oil-free, has no added sugar, and can be low-sodium if you use low-sodium options for the stock and soy sauce equivalent. Cooking meals yourself means you can make sure it meets your goals. This recipe is also low-fat and a good source of protein, fiber and iron.
Now, for comparison, have a look at the nutritional information for the chains Pei Wei and P.F. Chang's. Yikes!
Ingredient information and substitutions
The sauce for this stir-fry is made of just five ingredients and they are all staples that I am never without. If you enjoy asian-inspired dishes at home, you should keep them on hand as well. If necessary, you can replace the rice vinegar with another mild vinegar like white wine vinegar or apple cider vinegar.
Yep, I know tempeh is a hard sell for some people. And in this recipe, it isn't marinated so you really have to enjoy the flavor. (We do!) If you're not into it, I'd try using shelled frozen edamame (soy beans), prepared seasoned tofu like this one from Hodo, or you could even use one of the many vegan chicken strips available now like these from Gardein.
For the veggies, don't feel limited to green beans. You can substitute any frozen stir-fry mix. Or, use up odds and ends from the refrigerator. I like bell pepper, carrot, bok choy, napa cabbage, etc. You can see a little napa cabbage in the photo for this recipe.
When adding your assortment of veggies to the pan, start with the longer cooking ones like carrots and add the quick-cooking ones like napa cabbage towards the end. You just want the total amount of veggies used to be around 12-16 ounces for the amount of sauce that's in this recipe.
Equipment needed for this recipe
This recipe requires very little equipment.
You'll want a knife and cutting board to prep the onion, garlic and ginger. Measuring spoons are helpful for the sauce but you can also just eyeball it.
And you'll need a non-stick pan for stir-frying. A large frying pan is fine but if you have a wok that's even better. I used the wok I bought recently from Green Pan.
Easy Stir-fried Tempeh & Green Beans
Yield:
4
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
This flexible stir-fry will have dinner on the table in no time, especially if you already have cooked rice or use a convenient microwave packet.
Ingredients
- 1⁄2 cup vegetable stock
- 3 tablespoons Bragg Liquid Aminos, soy sauce or tamari
- 1 tablespoon rice vinegar
- 3/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1⁄2 cup sliced onion
- 1 tablespoon minced fresh ginger
- 3 garlic cloves minced
- 1 8-ounce package tempeh cut into 1/2" dice
- 12-16 ounces green beans (fresh or frozen) trimmed and chopped into bite-sized pieces
- 1⁄4 cup unsalted dry roasted peanuts chopped (optional)
- Gomasio, optional, for garnish
Instructions
- Combine the vegetable stock (broth), Bragg Liquid Aminos (or soy sauce or tamari), rice vinegar, red pepper flakes, and cornstarch in a small bowl. Set aside.
- In a large non-stick pan over medium heat, sauté the onion and cook until it begins to soften, about 5 minutes. Add the ginger and garlic, and cook for a minute or two.
- Add the tempeh and green beans (or other vegetables of your choice) to the pan. Turn the heat up to medium-high and stir-fry, stirring frequently, for about 10 minutes, or until the green beans and any other vegetables are crisp tender.
- Add the reserved sauce mixture to the pan and cook for another minute or two. The sauce will thicken and coat the tempeh and vegetables. Sprinkle with the chopped peanuts and gomasio, if using, and serve with a side of rice.
Notes
For lower sodium, use the low-sodium versions of vegetable stock and liquid aminos, soy sauce or tamari.
The red pepper flakes called for give this recipe a medium heat. Use less or more depending on your heat preference.
Don't feel limited to green beans. Substitute any frozen stir-fry mix. I like to add odds and ends from the refrigerator like bell pepper, carrot, bok choy, napa cabbage, etc. You can see a little napa cabbage in the photo for this recipe. You just want the total amount of veggies used to be around 12-16 ounces for this amount of sauce.
Inspired by a recipe by Dianne Wenz.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Purchases through my links will not cost you any extra and contribute to supporting the costs of running this site.
Nutritional information is only an approximation. Products available in the nutrient database might not be exact matches.
Have you ever had tempeh? What did you think? If you're not a fan, do you think you'd try this recipe with edamame, seasoned tofu, or something like the Gardein chicken-style strips?
Related Posts
Raspberry Balsamic Dressing
Keep your salad fresh, light, oil-free and tasty with this easy Raspberry Balsamic Dressing. It’s perfect for summer but tasty any time of the year.
Read More5 Minute Simple Brown Gravy
This vegan gravy is both easy and healthy enough to be part of your regular meal planning. It’s also oil-free, gluten-free and made of pantry ingredients.
Read More
Leave a Comment