Some Like It Hot Recipe

Ingredients for Some Like It Hot

• 1 medium onion, chopped
• 2 cloves garlic, minced
• Ground Coriander
• Ground Cumin
• Red Chili Pepper
• Peanut Oil
• 1 cup chopped carrots
• Green Beans
• 1 cup chopped tomatoes
• Vegetable Stock
• 1 cup bean sprouts
• 1 block (8 ounces) tempeh, pressed and cut into strips
• 2 tablespoons soy sauce
• Ground Cayenne Pepper
• Sambal Oelek
• 1 tablespoon grated fresh ginger
• Brown Sugar
• 2 tablespoons water
• Desiccated Coconut
• 1/4 cup unsalted peanuts

How to Make Some Like It Hot

1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **Adjust Seasoning:** Taste and add more sambal oelek and/or brown sugar to adjust the spice level and sweetness.
8. **Add Bean Sprouts:** Stir in the bean sprouts and cook until they wilt, about 1-2 minutes.
9. **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.