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

Ingredients

• 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

Instructions

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