Serves 4
4 tsp. hoisin sauce
2 1/2 tsp. rice vinegar, divided
1 Tbs. low-sodium soy sauce or tamari
1 tsp. cornstarch
1 Tbs. vegetable oil
1 1/2 Tbs. minced fresh ginger
4 cloves garlic, minced (4 tsp.)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1 12-oz. pkg. frozen whole baby green beans
1/3 cup roasted, unsalted cashews
- Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
- Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
- Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
- Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with cashews.
Nutritional Information
Per 3/4-cup serving: Calories: 259, Protein: 14g, Total fat: 15g, Saturated fat: 3g, Carbs: 19g, Cholesterol: mg, Sodium: 227mg, Fiber: 3g, Sugars: 4g
http://www.vegetariantimes.com/recipes/11253?section=