This recipe calls for three Asian flavoring essentials: lemongrass, chile paste and jasmine rice.
- 2 Tbs. minced fresh lemongrass
- 1 1/2 Tbs. minced fresh ginger
- 4 cloves garlic, minced (about 4 tsp.)
- 2 Tbs. peanut or canola oil
- 4 oz. tempeh, cubed
- 1/2 cup unsalted cashews, coarsely chopped
- 2 Tbs. low-sodium tamari or soy sauce
- 1 lb. green beans, trimmed and cut into thirds
- 1 1/2 cups jasmine rice
- 2 3/4 cups low-sodium vegetable broth
- 1 tsp. chile paste, or to taste
- 1 cup fresh basil leaves
1. Combine lemongrass, ginger and garlic in bowl, and set aside. Heat 1 Tbs. oil in large pot over medium-high heat. Add tempeh, cashews and 1 Tbs. tamari, and sauté 4 minutes. Transfer to plate.
2. Add remaining oil to pot. Sauté green beans and rice in oil 2 minutes. Stir in all but 1 tsp. lemongrass mixture.
3. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in tempeh mixture, remaining lemongrass mixture, chile paste and remaining tamari. Cover, and cook 5 minutes more. Remove from heat, and let stand 3 minutes. Stir in basil, fluff with fork, and serve.
- Serving Size: Serves 4
- Calories: 384
- Carbohydrate Content: 52 g
- Fat Content: 16 g
- Fiber Content: 6 g
- Protein Content: 11 g
- Saturated Fat Content: 3 g
- Sodium Content: 567 mg
- Sugar Content: 4 g