A colorful and flavorful stir-fry featuring crispy tempeh and fresh green beans, perfectly seasoned for a satisfying meal.
Ingredients
2 pieces Shallots
3 cloves Garlic
1 inch Ginger
200 grams Tempeh
2 tablespoons Oil
1 stalk Lemongrass
200 grams Long beans
2 tablespoons Soy sauce
1 tablespoon Garlic-chili oil
1 tablespoon Palm sugar
100 grams Baby kale
Method
Using a mortar and pestle, create a smooth paste by grinding together shallots, garlic, and ginger.
Heat enough oil in a deep skillet for frying. Once hot, add the tempeh and cook until it turns a lovely golden brown, about 5 to 10 minutes. After frying, transfer the tempeh to a plate lined with paper towels to absorb any excess oil.
Drain most of the oil from the skillet, leaving about 2 tablespoons. Add the spice paste and lemongrass, and sauté for around 3 minutes until fragrant.
Incorporate the green beans, soy sauce, garlic-chili oil, and palm sugar into the skillet. Cook until the beans are tender but still slightly crunchy, approximately 2 minutes.
Finally, add the baby kale and sauté until wilted, which should take another 2 minutes. Remember to remove the lemongrass knot before serving.
