This recipe is one of our weeknight standbys, very quick and easy. It's a Vegetarian Times recipe that I've changed up a little - I steam the green beans separately, leave out the cloves and water chestnuts, and cut the oil by skipping the tempeh-searing step. Instead I crumble it raw and steam it in the water & soy sauce, add the garlic and cook for a couple of minutes once the water has all been absorbed, then add the remaining sauce ingredients.
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