Stir-Fried Tempeh with Long Beans in Sweet Soy Sauce
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh | 1 piece (about palm-sized) |
| Long beans | 1/2 bunch |
| Garlic cloves | 3 cloves |
| Shallots | 2 cloves |
| Sweet soy sauce (kecap manis) | 3 tablespoons |
| Oyster sauce | 1 tablespoon |
| Bird’s eye chilies (optional) | 2 pieces |
| Salt | To taste |
| Black pepper | To taste |
| Water | A small amount |
Instructions
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Prepare the tempeh: Cut the tempeh into small cubes. Fry the tempeh lightly until it becomes half-cooked and golden on the outside, then set aside.
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Prepare the long beans: Cut the long beans into bite-sized pieces, wash them thoroughly, and set aside.
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Prepare the aromatics: Thinly slice the garlic, shallots, and bird’s eye chilies. Heat a bit of oil in a pan over medium heat, then sauté the aromatics until they become fragrant and golden.
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Cook the tempeh and beans: Add the half-cooked tempeh and long beans into the pan. Stir-fry everything together for a couple of minutes to combine the flavors.
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Season the dish: Add salt, sweet soy sauce, oyster sauce, and a pinch of black pepper. Stir everything together to coat the tempeh and beans evenly. Pour a small amount of water to help mix the sauces and allow the flavors to meld. Adjust seasoning to taste if needed.
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Finish cooking: Continue cooking until the water reduces and the sauce thickens, coating the tempeh and beans nicely.
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Serve: Once the sauce has fully absorbed, remove the dish from the heat and serve hot.
This quick and easy stir-fry pairs perfectly with a bowl of steamed rice for a wholesome, flavorful meal!
