Bean stir-fry with tempeh
Can you stir-fry with your Big Green Egg? Yes, you can! This kamado is the ideal wok burner, achieving the heat you need for a perfect stir-fry. This method ensures quick preparation, retains the nutrients in your ingredients and gives your dish a nice bite. The only accessory you need is the Carbon Steel Grill Wok, which can be placed on the grid or in a convEGGtor Basket. This recipe features a healthy vegetarian stir-fry with kidney beans, lima beans (or butter beans) and tempeh, along with delicious flavourings like soy sauce, onion, pepper, spring onion, olives and cashew nuts. Prepare all your ingredients before you start, so you can cook this dish at lightening speed.
INGREDIENTS
Stir-fry
200 g tempeh
3 onions
1 red bell pepper
1 can (200 g) lima beans
1 can (200 g) kidney beans
6 spring onions
2 cm red Spanish chilli pepper
1 clove fresh garlic
16 green olives, unpitted
4 tbsp olive oil
100 g cashew nuts
1½ tbsp dark soft brown sugar
2 tbsp soy sauce
Garnish
10 chive stalks
IN ADVANCE
Light the charcoal in the Big Green Egg and heat to 230°C using the convEGGtor Basket with the Carbon Steel Grill Wok.
Cut the tempeh into 1½ cm cubes. Peel the onions and cut them into 1 cm pieces. Halve the bell pepper, remove the stem and seeds, and cut into coarse pieces. Drain the lima and kidney beans. Slice the spring onions and chilli into thin rings. Peel and finely chop the garlic. Halve the olives.
METHOD
Add the tempeh and onion to the wok and pour over the olive oil. Stir-fry for 8-10 minutes until the tempeh is golden brown all over, stirring occasionally and closing the lid of the EGG after each stir.
Add the cashew nuts to the wok and fry for about 2 minutes. Then add the bell pepper and fry for another 2 minutes. Stir in the lima and kidney beans, spring onion, chilli, garlic, olives and brown sugar. Mix well, season with salt to taste and add the soy sauce. Fry for another 3 minutes, stirring occasionally.
Carefully remove the wok from the Big Green Egg. Spoon the stir-fry onto plates and garnish with chopped chives.
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