Spicy Tempeh & Green Beans

Four years ago, my mother and I took a Thai food cooking class at a local night school. We left armed with a stack of printouts, a general knowledge of Thai ingredients and most important (at least to me) a perfect Pad Thai recipe. Months passed, and instead of turning to “my perfect pad Thai”, I found myself making the zesty pork & green bean dish again and again. Simple and spicy, the ingredient list was short and stove-to-mouth-time, even shorter.

Last fall, during one of my huge cleaning fits, those printouts reappeared. Well worn and stained with grease, I carefully put them aside, vowing to return at the first sign of green beans. Two weeks ago, I stood in the field at dusk, carefully collecting my beans, my mouth watering at the thought of pairing them with spicy pan-browned tempeh. And just like four years ago, I know I was right when passing over the Pad Thai in favor of crisp green beans.

Spicy Tempeh & Green Beans
makes 2 generous portions

1 t red chili powder
1 t tamari
1/4 t salt
1/4 t sugar
juice of 1/2 lime
2 T olive oil
3 c trimmed green beans
2 large garlic cloves, minced
1 T red curry paste
8 oz tempeh, cut widthwise and then into 1" pieces
4-5 red chili peppers, seeded and chopped

In a small bowl, mix together chili powder, tamari, salt, sugar and lime. Set aside.

In a large wok or skillet, heat oil, over high heat. Add green beans, garlic and red curry paste. Cook, 2 minutes, shaking pan, or gently flipping with a spatula, every 30 seconds. Add tempeh, and cook 3 minutes, shaking or gently flipping every 30 seconds, to brown tempeh on all sides. Add chili powder sauce, and cook 1-2 minutes, shaking often, until green beans and tempeh have browned. Remove from heat and stir in red chili peppers, to taste.