Coconut Peanut Tempeh with Green Beans

I just started cooking with Tempeh & love the versatility. This is a great recipe because the Tempeh remains moist.

• Canola or olive oil

• 1 pkg tempeh – 5 grain or pref. coconut curry flavor

• soy sauce

• 1 can water chesnuts

• green beans, cut into thirds w/trimmed ends

• 2/3 cup light coconut milk

• 2 tbs. peanut butter

• 3 cloves garlic minced

• 2 tsp. dark brown sugar

• 1 tsp. chile garlic sauce

• Crushed peanuts

• Tomatoes, lime, cilantro to garnish if so inclined

1. Heat about 1 tsp. oil in wok or large skillet over medium heat. Add tempeh, sear each side a few minutes. Add 1/2 cup water and 5 tsp. soy sauce. Cook tempeh until all liquid is absorbed, turning occasionally. Transfer to plate, let cool and crumble into bite size chunks.

2. Heat another tsp. oil in wok, stir-fry green beans until begin to brown. Add a few tbs. water and simmer until tender but still crisp.

3. Add coconut milk, water chesnuts, peanut butter, garlic, brown sugar, chile-garlic sauce, 4 tsp. soy sauce, and crumbled tempeh. Stir-fry 2 minutes.

4. Garnish with crushed peanuts.

5. Serving suggestions: I eat this alone but you can serve w/rice noodles or rice also.  I always have on hand tomatoes – I top this recipe with tomatoes and cilantro and serve with lime.