Hoisin Glazed Tempeh With Green Beans And Cashews

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This recipe is from vegetarian times (march 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies.

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Steps

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Whisk together hoisin sauce , 2 teaspoons rice vinegar , soy sauce , cornstarch , and 1 / 2 cup water in small bowl.

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Set aside.

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Heat skillet or wok over medium heat.

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Add oil , then ginger and garlic.

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Stir-fry 1 to 2 minutes , or until garlic turns pale gold.

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Add tempeh and hoisin sauce mixture to pan.

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Stir to coat tempeh.

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Cover , reduce heat to medium-low , and simmer 2 minutes , or until sauce begins to thicken.

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Stir in green beans.

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Cover , and simmer 4 to 5 minutes , or until beans are hot , stirring occasionally.

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Stir in remaining 1 / 2 teaspoons rice vinegar.

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Serve topped with cashews.

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Ingredients

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hoisin sauce, rice vinegar, low sodium soy sauce, cornstarch, vegetable oil, fresh ginger, garlic cloves, tempeh, green beans, unsalted cashews