Ingrédients pour Some Like It Hot
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1-2 red chili peppers, minced (optional)
- 2 tablespoons peanut oil
- 2 medium carrots, sliced
- 1 cup fresh or frozen green beans
- 1 (14 1/2 ounce) can chopped tomatoes, undrained
- 1 cup vegetable stock
- 1 1/2 cups bean sprouts
- 1 (8 ounce) package tempeh, cut into strips
- 1/4 cup soy sauce
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon sambal oelek (plus more to taste)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar (plus more to taste)
- 1 tablespoon water
- 2 tablespoons shredded unsweetened coconut
- 2 tablespoons dry roasted chopped peanuts
- cooked rice (for serving)
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Comment préparer Some Like It Hot
- **Prepare the Topping:** In a dry frying pan over medium heat, toast the shredded coconut and peanuts until golden brown, stirring frequently to prevent burning. Remove from pan and set aside to cool.
- **Make the Soy Sauce Mixture:** In a small bowl, whisk together the soy sauce, cayenne pepper, sambal oelek, grated ginger, brown sugar, minced garlic, and water. Set aside.
- **Sauté Aromatics:** Heat 1 tablespoon of oil in a wok or large frying pan over medium heat. Add the chopped onion and sauté for 1 minute. Add the ground coriander, cumin, and optional chili peppers; sauté for another 2 minutes.
- **Add Vegetables and Simmer:** Add the chopped carrots, green beans, and tomatoes to the pan. Cook until the tomatoes soften, about 5-7 minutes. Stir in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
- **Fry the Tempeh:** Heat the remaining 1 tablespoon of oil in a separate large frying pan over medium heat. Fry the tempeh strips in a single layer until golden brown and crispy, about 5-7 minutes per side. They will absorb some oil – this is normal. Reduce heat if they brown too quickly.
- **Combine and Finish:** Add the soy sauce mixture to the tempeh and stir to coat. Add the cooked tempeh to the vegetable mixture in the wok. Stir to combine.
- **Adjust Seasoning:** Taste and add more sambal oelek and/or brown sugar to adjust the spice level and sweetness.
- **Add Bean Sprouts:** Stir in the bean sprouts and cook until they wilt, about 1-2 minutes.
- **Serve:** Transfer the stir-fry to a serving dish. Sprinkle with 2 tablespoons of the coconut-peanut mixture. Serve hot over cooked rice with the remaining topping on the side.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
104g
Fat
39g
Carbs
19g
