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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.”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
  2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
  3. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
  4. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
  5. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
  6. Serve topped with cashews.

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