Pan-Fried Mung Beans with Tempeh Recipe | Cook the Book

Serves: 4 Save

Ingredients (9)

  • 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


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