Thai Basil Tempeh Stir-Fry

• 8 oz tempeh
• 1 cup Thai basil leaves
• 4 clove garlic
• 2 Thai chili
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp brown sugar
• 1 cup green beans
• 3 cup cooked jasmine rice
• 2 tbsp vegetable oil

Instructions

1. 1

   Crumble the tempeh into small pieces and set aside near the stove.

2. 2

   Pound or finely mince the garlic and Thai chilies together into a rough paste.

3. 3

   Heat the oil in a wok over high heat and fry the garlic-chili paste for 30 seconds until fragrant.

4. 4

   Add the crumbled tempeh and trimmed green beans, stir-frying for 5 minutes until browned.

5. 5

   Pour in the soy sauce, vegetarian oyster sauce, and brown sugar, tossing to coat everything.

6. 6

   Turn off the heat and fold in the Thai basil until just wilted.

7. 7

   Serve immediately over hot jasmine rice.