Chinese-Style Green Beans Stir-Fry with Crispy Tempeh (Vegan)

This quick, flavourful recipe comes together in under half an hour using pantry-friendly ingredients — perfect for days when the fridge is bare. It pairs protein-rich tempeh with frozen green beans, all coated in a glossy tamari and sesame sauce. The bright green beans and flecks of red chilli make it visually appealing as well as satisfying to eat. It’s easy to adapt for children and makes a simple, family-friendly meal.

When we lived in Singapore, one of my favourite Chinese dishes was stir-fried green beans with mince. It’s surprisingly rare on UK menus, but a recent family conversation reminded me of it and inspired this vegan version. Replacing pork mince with tempeh turns it into a nutritious, plant-based dish rich in greens and umami flavour.

What is Tempeh?

Tempeh is a fermented soybean product from Indonesia with a firm, chewy texture and a nutty flavour. It’s an excellent plant-based source of protein, fibre and beneficial prebiotics. Unlike tofu, tempeh is made from whole soybeans pressed into a compact cake, which gives it a meatier bite that works well when you want texture similar to mince.

Tempeh can look unfamiliar at first, and I didn’t try cooking it for years after my Indonesian mother-in-law introduced me to it. These days it’s easier to find in supermarkets, either in the chilled section or in jars in pantry aisles. It stores well, so keeping tempeh on hand makes it simple to prepare quick, healthy meals any night of the week.

Frozen Green Beans

For speed and convenience I use frozen green beans in this recipe. Frozen vegetables are often blanched and frozen soon after harvest, which preserves nutrients, and having a stash in the freezer means you can still make healthy dinners even when fresh produce is low. Using frozen beans makes this dish an ideal last-minute family meal.

Frozen beans don’t blister the same way fresh beans do when tossed in a very hot wok, but that milder finish can be more appealing to children since it avoids any bitter, burnt flavour. If you prefer, use fresh beans and cook them in a hot wok for a more traditional charred result.

Cooking Tempeh for Children

One of the best outcomes of this recipe was that the children didn’t realise they were eating tempeh. To make it more familiar, I break the tempeh into very small, mince-like pieces by briefly pulsing it in a food processor or chopping finely. Once cooked and coated in the glossy sauce, tempeh blends seamlessly into the dish and is much easier to introduce to reluctant eaters.

When coated in the sauce, tempeh’s flavour becomes subtle enough that even a self-declared meat lover was convinced the dish contained chicken mince — a definite win for getting more plant protein onto the family table.

Tempeh Tips

For a mince-like texture and to reduce any bitterness, follow this method:

• Drain and rinse the tempeh before use.
• Either chop into very small cubes with a knife or pulse briefly in a food processor to break into tiny pieces.
• Steam the chopped tempeh for 15 minutes to mellow any bitter notes, then drain and rinse.

After steaming, the tempeh is ready to fry and develop some colour before adding the sauce and beans.

If children are reluctant to eat green beans, try serving the beans in this tasty Chinese-style sauce and let them add their own condiment — kids often enjoy the ritual of finishing the dish themselves. Adding a small amount of diced carrot to the child-friendly version makes the plate less “all green” and adds sweetness and colour.

Serving Suggestions

Serve this dish over a bowl of rice — brown rice adds fibre, or use cauliflower rice for a low-carb option. Noodles would also be a good match for a quicker meal. While the rice cooks, you can steam the tempeh over the rice to save time.

Finish with a sprinkle of sesame seeds or fried shallots and a final splash of tamari to taste.

Adapting for Children

Omit the chilli for the kids’ portion and add diced carrot for colour and sweetness. After frying the onion, garlic and tempeh, add the diced carrot with ½ cup water, cover and cook for 3 minutes, then proceed with the green beans and sauce. This keeps the texture tender and the flavours mild.

📖 Recipe 📖

Quick and Easy Chinese Green Beans with Tempeh (Vegan)

A healthy vegan Chinese green bean and tempeh recipe with a glossy tamari and sesame sauce that cooks in under half an hour for an easy family meal.

Equipment

• wok or frying pan, steaming basket

Ingredients

• 90 g tempeh, drained and rinsed
• 200 g frozen green beans
• 1 small red onion, diced
• 2 garlic cloves, minced
• ½ red chilli, finely diced (optional)

Sauce:

• 1 teaspoon cornstarch
• 1 tablespoon tamari
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 teaspoon brown rice syrup
• ¼ teaspoon white pepper
• ¼ cup water

Instructions

1. Prepare the tempeh: drain and rinse, then chop very finely or pulse briefly in a food processor until crumb-like. Steam the chopped tempeh for 15 minutes over boiling water. Drain and rinse again after steaming.
2. Make the sauce: whisk the cornstarch with the tamari until smooth, then add rice wine, sesame oil, brown rice syrup, white pepper and water. Stir until combined.
3. Stir-fry the diced onion, garlic and chilli (if using) over medium-high heat for 2 minutes until softened and slightly browned.
4. Add the drained tempeh and fry for 3–5 minutes, stirring frequently to develop a little colour without burning the aromatics.
5. Add the frozen green beans and pour in the sauce (stir the sauce before adding so the cornstarch is evenly mixed). The sauce will bubble; stir constantly while the beans defrost and the sauce thickens. This only takes a few minutes—avoid overcooking to preserve the beans’ vibrant colour and crispness.
6. Serve with rice or noodles and garnish with sesame seeds or fried shallots and a final splash of tamari to taste.

Notes

• Tempeh can be either finely chopped by hand or pulsed briefly in a food processor. Steaming reduces any bitterness before frying.
• If using fresh green beans, increase cooking time by a couple of minutes once added and add a splash more water if the pan looks dry.
• Have all ingredients prepped and ready, as the stir-fry comes together quickly.

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More Recipes

If you enjoyed this dish, here are a few other plant-based main course ideas:

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