Cantonese Green Bean Stir Fry Recipe

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CANTONESE GREEN BEAN STIR FRY

Angel Slave

By
@angelslave66666

Chinese Green Beans - 18 inch green beans sold in Asian markets - stay crisp during the stir-fry process.

I ate this dish a few years back in a restaurant and played with ingredients until I came up with something which was a great copy of what I had eaten.


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Serves:

6

Prep:

30 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

3 Tbsp
low-sodium soy saucxe
3 Tbsp
rice vinegar
3 Tbsp
honey
1 Tbsp
sesame oil
1/2 tsp
red pepper flakes
1 pkg
8 oz tempeh, sliced
1 tsp
cornstarch
2 Tbsp
vegetable oil, divided
12 oz
green beans, trimmed and halved (about 4 cups)
1 medium
yellow bell pepper, thinly sliced (about 1 cup)
6 oz
fresh shitake mushrooms, quartered (about 2 cups)
6 clove
garlic, minced (about 6 teaspoons)
2 Tbsp
fresh ginger, minced
4
green onions, diced

Directions Step-By-Step

1
Wisk together soy sauce, rice vinegar, honey, sesame oil , and red pepper flakes in bowl. Add tempeh and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Whisk 1/4 c water and cornstarch into marinade.
2
Heat 1 Tablespoon vegetable oil in large nonstick skillet, over medium high heat (I use a wok). Add tempeh and stir-fry 4 minutes or until golden. Transfer tempeh to plate with slotted spoon.
3
Add remaining 1 tablespoon vegetable oil to skillet. Add green beans and bell pepper, and stir-fry 6 minutes. Add mushrooms, and stir-fry 3 minutes. Add garlic & ginger & stir fry for 30 seconds.
4
Add tempeh and marinade to skillet, and cook, 1 minute, stirring often, or until sauce thickens slightly. Sprinkle with green onions, and serve

Serves 6

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy