tempeh and green bean stirfry

 Garden is producing green beans, and I have tempeh.  Time to make this.  

Ingredients

• ½ cup vegetable stock
• 3 tablespoons reduced-sodium soy sauce or tamari
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon cornstarch
• 1 teaspoon neutral-flavored vegetable oil
• ½ cup diced yellow onion (about ½ an onion)
• 1 tablespoon peeled minced fresh ginger
• 3 garlic cloves, minced
• 8-ounce package tempeh, cut into 1-inch cubes
• 16 ounces green beans, trimmed and chopped
• ¼ cup toasted cashews, chopped (see technique tip in Notes)

Instructions

1. In a small bowl, whisk together the vegetable stock, soy sauce, rice vinegar, red pepper flakes, and cornstarch.
2. In a large pan over medium heat, heat the oil until it shimmers. Add the onion and cook until it begins to soften, about 5 minutes. Add the ginger and garlic, and cook for a minute or two, or until fragrant.
3. Add the tempeh and green beans to the pan, and increase the heat to medium-high. Cook, stirring frequently, for about 10 minutes, or until the green beans soften and the tempeh browns.
4. Add the soy sauce mixture to the pan and cook for another minute or two, or until the sauce thickens. Top with the toasted cashews.

Notes

Technique tip for cashews: If you’re starting with untoasted cashews, place a large, dry (no oil) over medium-high heat. Once the pan is hot, add the nuts and cook, stirring frequently, until they are golden brown, 5 to 10 minutes. They can also be roasted in a 400°F oven for 5 to 10 minutes. Keep an eye on them, because they can burn easily.