Cook The Book: Pan-Fried Mung Beans With Tempeh

• 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 creme fraiche

1. Whisk together the olive oil and shoyu in a wide shallow bowl and add the tempeh. Toss gently until the tempeh is well coated and let it sit for at least 5 minutes.
2. Place the tempeh, in a single layer, in a large skillet over medium-high heat. Reserve any leftover olive oil mixture; there should be about 1 tablespoon. Cook the tempeh until both sides are deeply golden, a few minutes on each side. Remove the tempeh from the pan.
3. Add the reserved olive oil-shoyu mixture to the skillet over medium-high heat. Stir in the broccolini and a couple pinches of salt. Cover and cook for just a minute to cook it through. Uncover and stir in the mung beans. Saute, stirring constantly, until the broccolini is bright and slightly tender and the beans are hot, another couple of minutes. Remove from the heat and stir in the lemon zest and cilantro.
4. In a small bowl, stir together the yogurt and 2 pinches of salt.
5. Turn out the bean mixture onto a platter, top with the tempeh and a few dollops of the salted yogurt, and serve immediately.

extravirgin olive oil, shoyu, broccolini, salt, beans, lemon, fresh cilantro, crueme fraueeche

Taken from www.seriouseats.com/recipes/2011/06/pan-fried-mung-beans-with-tempe.html (may not work)