Minced pork tempeh

Since the mapo tofu was a big hit not too long ago, it was time to introduce my love to the next step. Tempeh. I love this stuff. Not as a meat substitute, but to enhance a dish. Of course you can leave the meat out to make it a vegetarian dish! Just double the tempeh portion!

Ingredients:

• 250 gram tempeh • 250 gram minced pork • 1 onion • 3 garlic cloves • thumb size ginger • 400 gram green beans • handful parsley • handful mint leaves • 2 de-seeded red chilli peppers •

Sauce ingredients:

• 1 tbsp dark soy sauce • 2 tbsp light soy sauce • 2 tbsp red bean paste • 2 tbsp mirin • 1 tsp fermented black beans • 1 tsp sugar • black pepper •

1. Start with finely chopping your onion, garlic, ginger and chilli peppers. Set aside and cut your tempeh into slices and take the leaves off of your parsley and mint.

2. Heat up some oil into a wok or large pan and start with saute the onion, ginger and garlic. Once those are golden, add the minced meat and fry on high heat until cooked. Cook the green beans is a different pan.

3. Add the tempeh and chilli peppers and stir fry on high heat, so the tempeh gets nice and golden. Add the sauce with 150 ml of water.

4. Let cool until the sauce thickens or add cornstarch to thicken the sauce. Add the parsley, mint and green beans. Stir well and that's that!

Serve with white rice or in a lettuce leave!

Leave out the minced meat and add extra tempeh or vegetables for a vegetarian version.

Enjoy!