I had a little bit of fresh green beans left from my weekly vegetable delivery. I didn’t really have enough for the 3/4 lbs called for in the original recipe. I padded the recipe with some sliced bamboo shoots. I thought they nicely balanced the crispness of the water chestnuts and added a nice earthy flavor.
This low prep dish is great served over rice, soba noodles or rice noodles.
Indonesian Tempeh with Green Beans and Crushed Peanuts
Vegetarian Times, July/August 2009 
- 3 tsp vegetable oil, divided
- 1 8-oz package tempeh (I used a 3-grain flavor)
- 3 T low sodium soy sauce, divided
- 3/4 pound fresh green beans, trimmed and cut into thirds
- 2/3 cup light coconut milk
- 1 8-oz can sliced water chestnuts, rinsed and drained
- 1 8-oz can sliced bamboo shoots (I added these to the original recipe.)
- 2 T peanut butter
- 3 cloves garlic, minced (1 T)
- 2 t dark brown sugar
- 1 tsp chile-garlic sauce
- 1/4 tsp ground cloves
- 2 T crushed dry-roasted peanuts
Heat 1 tsp oil in wok or large nonstick skillet over medium heat. Add tempeh and sear 3 minutes on each side.
Add 1/2 cup water and 4 1/2 teaspoons soy sauce. Cook tempeh 5 minutes more, until all liquid has been absorbed, turning occasionally.
Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.
Heat remaining 2 teaspoons oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown.
Add 3 tablespoons water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, bamboo shoots (if using), peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 teaspoons soy sauce, and crumbled tempeh; stir-fry 2 minutes.
Garnish with crushed peanuts.