Hoisin-Glazed Tempeh with Green Beans and Cashews

I have much to post about my Israel/Jordan trip, but I am postponing that to drop this quick recipe I made tonight. The sauce was lip-smacking good and if you don't "do" tempeh you can always sub tofu/seitan/chicken. I made this with soba noodles but rice would also be tasty. The recipe is from Vegetarian Times, March 2010.

4 tsp. Hoisin sauce
2.5 tsp. Rice vinegar
1 T. soy sauce
1 tsp. cornstarch
1 T. veggie oil
1.5 T. minced fresh ginger
4 cloves garlic, minced
1 pkg. tempeh, cubed
1 12 oz. pkg. frozen whole baby green beans
1/3 C. roasted, unsalted cashews

1. Whisk hoisin, 2 tsp. rice vinegar, soy sauce, cornstarch and 1/2 C. water in bowl. Set aside.
2. Heat oil in skillet or wok. Add ginger and garlic and stir-fry for a minute.
3. Add tempeh and sauce to pan and stir. Cover, reduce heat to med-low and simmer a few minutes.
4. Stir in green beans. Cover and simmer about 5 minutes.
5. Stir in remaining rice vinegar. Top with cashews to serve.