This recipe was originally shared in the community class "Thai Peanut Sauce Two Ways" on February 7, 2012 by Becky Ringsby.

• 1 recipe Thai peanut sauce (see recipe card)
• 2 tsp. brown sugar
• 5 tsp. soy sauce
• 1 tsp. Sriracha
• 4 garlic cloves, minced
• 1 Tbsp. plus 2 tsp. olive oil, divided
• 1 (8-oz.) pkg. tempeh, cut into 1/3-inch strips
• 2 cups thinly sliced carrot
• 2 cups strips red bell pepper
•1 lb. fresh green beans, trimmed; or frozen green beans, thawed
• 1/2 cup water or vegetable broth
• 3/4 cup thinly sliced green onions, divided
• Large handful of peanuts
• Cooked noodles for serving, optional

Combine brown sugar, soy sauce, Sriracha and garlic in a small bowl, stirring with a whisk.

Heat a large heavy skillet over medium-high heat.  Add 1 Tbsp. oil to pan, swirling to coat.  Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown.  Remove tempeh mixture from pan, and keep warm.  Add remaining 2 tsp. oil to pan, swirling to coat.  Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes.  Add water or broth; reduce heat to medium.  Cover and simmer for 5 minutes or until beans are crisp-tender.  Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions and peanut sauce; cook for 2 minutes or until heated through.  Top with remaining onions and peanuts.  Serve over noodles, if using.