Tempting Tempeh And Green Beans

1. 1

   Prepare lemongrass by cutting ends off and splitting stalk in half. Then cut into ~2 inch pieces and separate them.

2. 2

   Simmer coconut milk with lemongrass stirring occasionally for at least 30 minutes to allow the lemongrass to flavor the milk

3. 3

   Cut tempeh into 1 inch by 3/8 inch strips.

4. 4

   Mix 1 cup water with 1/4 cup soy sauce in a container that will hold tempeh and add tempeh. Marinate for at least 15 minutes.

5. 5

   Rinse rice until water runs clear and add rice, coconut water, and salt to medium sauce pan. Bring to boil and then simmer covered for 20-30 minutes (all water should be absorbed when done). I love using coconut water to boil grains. It adds a great flavor to oatmeal. Also start another pot of water to boil for blanching the beans.

6. 6

   Cut ends off beans and then cut into 1 inch pieces. Once water is boiling blanch beans for only a minute or two. Stop once they start turning a slightly darker green, put in ice water and strain. You want to make sure they maintain their crunch.

7. 7

   To make sauce strain coconut milk mixture into a large frying pan and add molasses, creamed coconut and 2 teaspoons soy sauce. Simmer until thickened to your liking. I personally like simmering until about half the liquid remains. The fat may separate if you thicken it long enough. It this happened I recommend using a fat separated to remove it or just skim as much as you easily can off the top of the pan. Test flavor and add soy sauce to your preference.

8. 8

   While simmering sauce. Heat coconut oil in medium sized frying pan on medium heat. You want the pan covered in about 1/8 inch of oil. Add tempeh and cook until golden then flip once and cook other side until golden

9. 9

   Stir green beans and tempeh into sauce just until everything is warm.

10. 10

    Serve on bed of rice.

* Per serving · 4 servings · Values may vary.