We received some homemade tempeh from one of the members of our foodie community. We'd never cooked with it before and were thrilled to give it a try. We decided to go sweet and spicy, and threw in a bit of baby kale that was looking lonely in the fridge. This is a delicious and easy vegetarian meal.
•If you've never bruised and knotted lemongrass before, here's a helpful video by Saveur: https://youtu.be/z_dqxvqc9r0
• Long beans are readily available at Asian markets. French green beans make an excellent substitute. You can use regular green beans by they might need a minute or two longer in the pan.
• Palm sugar can also be found in Asian markets. Maple sugar makes a good substitute, but you can also use dark brown sugar.
2 medium shallots 3 cloves garlic 1 inch peeled ginger
300 gram tempeh cut into matchsticks
1 lemongrass , bruised and knotted
1.5 tablespoon palm sugar
3 tablespoon soy sauce 2 tablespoons garlic chili oil 250 g long beans cut into bite sized pieces
2.5 oz baby kale or spinach (optional)
Peanut Oil and Canola Oil
1. Blend or grind shallots, garlic and ginger into a paste. 2. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, and place on paper towel to dry. Drain the oil from the pan, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes.
3. Add long beans, palm sugar, soy sauce and garlic chili. Sauteé until long beans are tender but still have a bit of crunch. About 2 minutes. Add baby kale and sauteé until wilted.
4. Remove lemongrass knot. Serve over hot rice.