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Green Bean Stir Fry with Minced Tempeh

A quick and easy green bean stir fry seasoned with a simple savory sauce and made with minced tempeh instead of meat.
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Prep Time:10 minutes
Cook Time:10 minutes
Servings: 3

Ingredients

  • 1.5 tbsp vegetable oil divided
  • ½ lb green beans1 trimmed
  • ¼ cup red onion thinly sliced
  • 4 oz tempeh minced
  • 2 cloves garlic minced or thinly sliced
  • 1 tbsp sake
  • salt to taste I add about ¼ tsp

Sauce

  • 1 tbsp soy sauce2
  • 1 tbsp vegan oyster sauce*2
  • 1 tbsp mirin
  • ¼ cup water
  • pinch of red pepper flakes optional

Garnishes

  • 2 tsp toasted sesame oil
  • toasted sesame seeds

Instructions

  • Mix sauce ingredients together in a small bowl.
    1 tbsp soy sauce2, 1 tbsp vegan oyster sauce*2, 1 tbsp mirin, ¼ cup water, pinch of red pepper flakes
  • Heat half the oil in a large pan or wok over medium high heat.
  • Add green beans and stir fry until crisp-tender. Remove from pan.
    ½ lb green beans1
  • Add remaining oil to the pan and stir fry the onions until translucent.
    ¼ cup red onion
  • Add tempeh and garlic and stir for 1 minute.
    4 oz tempeh, 2 cloves garlic
  • Add sake and stir for another minute. Add a splash of water or vegetable broth if the pan starts to stick.
    1 tbsp sake
  • Return green beans to pan and stir in the sauce. Cook another 1-2 minutes until sauce is reduced. Remove from heat.
  • Taste and add salt as desired. Garnish with sesame oil and sesame seeds.
    2 tsp toasted sesame oil, toasted sesame seeds

Notes

1) Green Beans: Use thinner green beans (like French green beans or haricot verts) if possible as these will cook faster than standard green beans. If you can only find thick green beans, blanch them first for 3-4 minutes before stir frying.
2) Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce, and be sure to use a gluten-free vegan oyster sauce.