Sweet and Spicy Tempeh with Long Beans
An Indonesian family gifted us some homemade tempeh and recommended frying it with long beans. So we excitedly headed home and did just that! You can find long beans at most Asian markets. Green beans make a good substitute. Serve over hot rice.
shallots, chopped
2
medium
garlic
3
cloves
minced fresh ginger root
1
(1 inch) piece
peanut oil, or as needed
1
cup
tempeh, cut into 1/8-inch strips
1 ¼
(8 ounce) packages
lemongrass - trimmed, flattened, and tied into knots
1
long beans, cut into bite-size pieces
½
pound
soy sauce
3
tablespoons
fiery chili cooking oil
2
tablespoons
palm sugar
1 ½
tablespoons
baby kale
2 ½
ounces
 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.
