Friday, December 12, 2014
Stir-Fried Tempeh and Snow Peas in Black Bean Sauce...
This is just a really quick and easy stir-fry that would be good for dinner any night of the week. Simply prepared, it comes together without much effort making it perfect for busy nights. It was inspired by the limited produce I had in my fridge last week, and by my last trip to the Asian market where I got a huge jar of Black Bean Paste for a reasonable price. If you love Black Bean Sauce as much as me, and you’re in need of a good stir-fry recipe to throw into rotation, this one certainly satisfies.
Stir-Fried Tempeh and Snow Peas in Black Bean Sauce
1tsp Sesame Oil
½ Large Yellow Onion Diced
*** 8oz Tempeh Sliced
10oz Snow Peas trimmed
3 Large Green Onions Sliced
3 Tbsp Black Bean Paste
4 Tbsp Water (or more to thin as desired)
2 Tbsp Agave Nectar
4 Cloves Garlic Minced
Brown Rice for serving
- In a small bowl whisk together the black bean paste, water, agave nectar and minced garlic.
- Place the tempeh in a shallow dish or sealable container, pour the marinade over top and cover. Let marinate at room temperature for 1 hour, or refrigerate and marinate for several hours.
- Heat Sesame Oil in a large pan over medium-high heat. When sizzling add the yellow onion and saute for 3-5 minutes until soft.
- Using a fork remove the tempeh form the marinade, shaking off as much marinade as possible before placing the tempeh into the sizzling pan.
- Cook Tempeh without stirring for 2-4 minutes until browned. Then flip and cook another 2-4 minutes. If needed, add a little bit of water to the pan to deglaze the pan and prevent the tempeh from sticking.
- Add the snow peas and cook for 3 minutes until bright green.
- Pour the reserved marinade into the pan and stir to combine everything. Cook for 3-4 minutes until everything is heated through and the marinade has reduced slightly. Add in the green onions and stir to combine. Let the dish sit for a couple of minutes to let the green onions wilt slightly.
- Serve the stir-fry over brown rice and enjoy!
*** Note - To make this soy-free you could use seitan in place of the tempeh***