Green Bean Tempeh Curry Stir Fry – stirfry – Hope you will like this one also, it is one of the best stirfry. View the video also if available, and feel free to comments, share.
Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.
Ingredients (use vegan versions):
- 1 lb. green beans, washed, trimmed and cut in half
- package of three grain tempeh, sliced in half lengthwise, and then into thin strips across the width
- 1 can stewed tomatoes
- 1/3 cup chopped walnuts
- 2 med. onions, chopped
- 3 cloves garlic, chopped
- 1/4 teasp. cayenne
- 1/2 teasp. cinnamo
- 1 teasp. coriander
- 1 1/2 teasp. cumi
- pinch ground cloves
- 1/4 teasp. fennel seeds
- salt and freshly ground black pepper to taste
- 3/4 cup water
- your favorite cooking oil
- long grain brown rice
Directions:
Serves: 4.
Preparation time: 35 mins.
Put rice on to cook. I used to have a terrible time cooking rice
because I used to follow the directions on the package, which will
almost always result in mushy waterlogged rice. The general rule I
now follow is: 1:2 rice to water, with the water proportion getting
smaller the more rice you have. Last night I cooked 2 cups of rice
and used 3 cups of water and it was perfect. Put the rice and water
in together, bring the water to a boil,stir it, cover it and put the
heat on low, and DO NOT LOOK AT IT for 30 mins.
Heat a little oil (your current favorite) in a skillet-med-high heat.
Put in enought tempeh so that the bottom of the pan is covered but
not so many that all the pieces aren”t lying flat on the bottom.
Fry until golden, flip over, fry other side, set aside. You might
want to set them on paper towels if you used too much oil.
At the same time (if you have all your wits about you) roast the
walnuts in a small skillet over LOW heat. I almost always burn nuts
I”m trying to roast because either I have the heat on too high or
I”m not paying close enough attention and don”t stir them fast
enough. The best thing is to put the heat on low, and give a wooden
spoon to somebody else who”s not doing anything and make stirring the
nuts their assignment. (Yes, I did burn the walnuts last night, but
only a little bit.) When they are done put them in a bowl and put on
the table.
In a wok or a large skillet, heat about 1 1/2 Tablespns. oil on
med-high heat. Be careful if you”re using olive oil–it has a low
smoking point. Saute the onions and the garlic for 2-3 mins, until
translucent, and then add the spices. Stir and saute for another 2
minutes or so. Add the green beans, tempeh and stewed tomatoes and
water, mix well. Cover, turn heat down to low, and let it simmer for
about 5 mins., more or less depending on how cooked you like your
green beans. I like mine pretty crunchy so I think I only cooked the
whole thing for 3-4 mins.
Serve on rice and garnish with walnuts.
Enjoy!
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