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Chinese Green Beans with TVP

I used to eat this dish with pork instead of TVP growing up served with a mountain of rice.

Since going plant-based, TVP has been a godsend for that chewy texture that you miss from meat and something to really help absorb the flavor.

This is super simple, uses yard long/ snake beans from @magicorganicsco and fridge friendly aka easy to reheat on a weekday


  • 1 handful of snake beans, cut into 2 inch pieces

  • 4 cloves garlic, minced

  • 1 inch thumb ginger, julienne

  • 1/2 cup TVP

  • 1 cup water

  • 2 + 1/2 tbsp liquid aminos

  • 1 tbsp dark soy sauce

  • 2 tbsp Chinese black vinegar

  • Olive oil


  1. Soak TVP with water and 1/2 tbsp liquid aminos

  2. Heat up olive oil on high heat and fry garlic and ginger until aromatic

  3. Add snake beans to get a bit of char "wok hei" and get them a bit blistered

  4. Add the TVP and toss everything together

  5. Add remaining liquid aminos, soy sauce and black vinegar

  6. Mix well

  7. Serve with quinoa


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