Asian Green Beans and Tempeh

Posted by Chef Jenny Brewer on July 31st, 2008 in Recipes

This dish is a healthier version of stir-fried green beans you would order at a Chinese restaurant. I have substituted ground tempeh for ground pork, significantly increasing the fiber and phytonutrients. Also, broiling the beans beforehand gives them a yummy, smoky taste. Serves 4.

Preparation Time
25 mins

Cooking Time
20 mins

1 pound of green beans, trimmed
olive oil and salt and pepper to taste
8 oz package spicy veggie tempeh (or any variety), crumbled (easiest to do with your hands)
2 Tablespoons tamari
2 Tablespoons Chinese rice wine (mirin)
1 teaspoon agave (you could substitute honey or unrefined sugar)
1/4 teaspoon paprika
dash hot pepper sauce (optional)
1 Tablespoon coconut oil
1/4 cup minced shallots
1 cup vegetable broth
1 Tablespoon tamari
1 teaspoon toasted sesame oil
2 Tablespoons arrowroot
Salt and pepper to taste

Combine the grated tempeh with 2 Tablespoons tamari, mirin, agave, and paprika and let sit for 10 minutes.

Preheat the boiler to high.

Toss the green beans with a few drizzles of olive oil and sprinkle with salt and pepper. Arrange the beans in one layer on a rimmed baking sheet and broil, turning occasionally, for 10 minutes to 12 minutes or until golden brown and tender.

Meanwhile, melt the coconut oil in a large skillet over medium heat and add the grated tempeh and shallots and cook for about 10 minutes, or until shallots are clear and tempeh is browned.

Combine the broth, 1 Tablespoon tamari, sesame oil and arrowroot. Add to the pan and cook for 3-5 minutes or until thickened.

Add the broiled green beans and stir until they are coated with the sauce. Season to taste with salt and pepper and serve over brown rice.

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About Chef Jenny Brewer


Jenny Brewer is an in-demand nutritionist and natural foods chef who is on a mission to change the way people look at healthy food. Want to feel GREAT and eat delicious food? Stick with me and I will show you how.

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