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String Bean & Tempeh Stir-Fry

By Tia Ohm

You know the recipes that you try your least to make? You don’t have to put in much effort, they just work, and really hit the spot when they are done? That was this string bean & tempeh stir-fry; it just was. An array of colors and textures made this simple dish so much more than it seems.


The whole house must have been really needing some fermented soy in their diet, because everyone commented on how good this tasted. It’s a perfect dish for those nights, you just don’t know what to cook. Replace this simple one-pot meal with your usual go-to Chinese take-out. Trust me, it’s better. And you know something is good, when the kids can’t wait to try it. I don’t think a minute went by from when I served the pan, to when they were climbing up onto the table to eat some. I could barely finish taking pictures, before they stuck their little hands in for a nibble repeatedly saying, “This is good!”


Needless to say, this is a keeper. A must try. And it won’t take you more than a half hour to prepare. Enjoy it, and share it with your family. Who knows, maybe this will be your kids new favorite dinner.

What You’ll Need:

  • About 3 cups of string beans, ends removed and halved
  • 1 onion, diced into 1 inch sized pieces
  • 5 carrots, chopped
  • 1 tsp grated ginger
  • 16 oz tempeh, cubed
  • About 1/4 cup organic soy sauce (tamari is best)
  • 6-8 T grass fed butter, for frying
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • sea salt and pepper to taste

What to Do:

  1. Begin by melting about 2 tablespoons of butter in a medium sized cast iron pan. Once hot, add tempeh. You will want to cook on medium-low heat until brown, stirring occasionally (takes about 10 minutes). The tempeh seems to soak up the butter very quickly, so add some more once it drys out. You can also add some chicken broth at this point, if desired.
  2. When your tempeh is browned, add about 1/4 cup soy sauce, stir until absorbed and turn off heat.
  3. Melt about 2 tablespoons of butter in a separate larger pan (this will be your serving dish at the end). Add onions and cook for a minute or two on medium heat.
  4. Add chopped carrots, stir and cook for another 5 minutes or until carrots just start to become tender. Add string beans and cover for a few minutes to allow to steam, stirring occasionally.
  5. Season with garlic powder, turmeric, salt and pepper. Cover again and allow the flavors to combine.
  6. Once beans are cooked to your liking, add about 2 tablespoons of soy and stir to mix.
  7. Mix in tempeh, and serve hot.

Serves about 4