Cook the Book: Pan Fried Mung Beans with Tempeh
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons shoyu, tamari, or soy sauce
- 8 ounces tempeh, cut into pencil-thick strips
- 2 1/2 cups broccolini or broccoli florets, trimmed into bite-size pieces
- Fine-grain sea salt
- 1 1/2 cups cooked mung beans (see note)
- Grated zest of 1 lemon
- 1 cup loosely packed fresh cilantro, chopped
- 1/3 cup Greek-style yogurt or crème fraîche
Instructions
Cook the Book: Pan-Fried Mung Beans with Tempeh serves 4 original recipe by Serious Eats.
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