Ingredients:
225g of Tempeh, cut into cubes
2 Tbsp. of Ginger Paste
1 Tbsp. of Sesame Oil
3 Cloves of Garlic
1 Tbsp. of rice vinegar
3 Tbsp. of Soy Sauce
2 Tbsp. of Maple Syrup
1 Tbsp. Cornstarch
1 Tbsp. Nut Butter
3 Tbsp. Olive Oil
2 Cups of Carrots
1.5 cups of Green Beans (trim the ends)
Instructions:
Combine the following: garlic, ginger, sesame oil, soy sauce, rice vinegar, cornstarch, nut butter and maple syrup and blend together in a blender.
Heat 2 Tbsp. of oiler over a medium heat using a large skillet, add the tempeh and cook for roughly around 7-8 minutes, ensuring you flip every few minutes so all sides are brown. Add 2 Tbsp. of the blended sauce and cook until sauce starts to caramelise.
Remove tempeh onto a serving plate and replace skillet back on the heat.
Add the third tablespoon of olive oil and add the carrots and the green beans and cook for 5 minutes, now add the remaining sauce as well as the cooked tempeh. Cook until sauce thickens usually takes around 4 minutes.
Your dinner is prepared, serve over quinoa or rice.
Products Used:
MasterClass Non-Stick Heavy Duty 28cm Fry pan
MasterClass Soft Grip Nylon Cooking Spoon
