Hoisin-Glazed Tempeh With Green Beans And Cashews - cooking recipe

Ingredients

4 teaspoons hoisin sauce
2 1/2 teaspoons rice vinegar, divided
1 tablespoon low sodium soy sauce or 1 tablespoon tamari
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 1/2 tablespoons fresh ginger, minced
4 garlic cloves, minced (4 tsp.)
1 (8 ounce) package tempeh, cut into half-inch cubes
1 (12 ounce) package green beans, frozen
1/3 cup roasted unsalted cashews

Preparation

Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
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.
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.
Serve topped with cashews.