Asian Sweet and Spicy Green Beans, Broccoli and Tempeh

2- sweet and spicy green beans and broccoli Ohh this recipe!  It’s hard to describe how amazing this recipe is.  It is from Mark Bittman’s website that originally calls for just green beans.  Since I have a love affair with broccoli I of course added them.  Then, I loved this recipe so much I added tempeh to make it a meal all in itself!  (tempeh not pictured above but mixes in easily).

1- sweet and spicy green beans and broccoliImportantly, do NOT skip the step of shocking the broccoli and beans.  This step ensures that your veggies will be crunchy and not overcooked mush.

Asian Sweet and Spicy Green Beans, Broccoli and Tempeh

adapted from Mark Bittman

Ingredients:

  • 8 oz tempeh, cut into 1/4 in. by 1 in. cubes
  • soy sauce
  • 1/2 pound green beans
  • one crown of broccoli broken up into bite sized florets
  • 1/2 cup whole almonds
  • 3 garlic cloves
  • 1/2 tsp red pepper flakes
  • 3 Tbsp olive oil
  • 1 cup chopped shallots
  • 2 Tbsp honey
  • 3 Tbsp soy sauce

Directions:

Place the chopped tempeh in a baggie with enough soy sauce to coat the tempeh.  Let soak for 30 minutes-overnight.  Then heat a large skillet over medium heat.  Saute the tempeh until golden brown.  Set aside in a separate bowl.

Bring a large pot of water to a boil.  Add the green beans and broccoli and cook until crisp-tender, about 2-3 minutes. Shock the beans in a bowl of ice water to stop the cooking and drain again (this can be done up to a day ahead of time).

Put the almonds, garlic, and red pepper flakes in a food processor and process.  Add 2 Tbsp of the olive oil and continue to process, it will be a chunky mixture.

Put the remaining tablespoon of olive oil in a large skillet and cook the shallots over medium heat.  Stir occasionally, until they’re just soft, about 3 minutes. Add the almond paste and continue cooking for another couple of minutes, then add the honey and soy sauce. Cook for another minute or 2 stirring constantly and then add the green beans, broccoli and tempeh. Toss to coat everything well in the almond-shallot mixture and cook until everything is warmed through.  Serve hot or at room temperature.

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