Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::2
Ingredients
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2 medium shallots, chopped
3 cloves garlic
1 (1 inch) piece minced fresh ginger root
1 cup peanut oil, or as needed
1 ¼ (8 ounce) packages tempeh, cut into 1/8-inch strips
1 lemongrass – trimmed, flattened, and tied into knots
½ pound long beans, cut into bite-size pieces
3 tablespoons soy sauce
2 tablespoons fiery chili cooking oil
1 ½ tablespoons palm sugar
2 ½ ounces baby kale
Directions
Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.