1 TBSP olive oil
8 oz frozen green beans (preferably thin variety, may be labeled haricots verts)
8 oz tempeh, cut into 1/2-inch dice
1/4 tsp salt
freshly cracked black pepper
1 orange, unpeeled, cut into 8 wedges
2 TBSP balsamic vinegar
1 tsp toasted sesame oil
Heat olive oil in a large skillet over medium heat. Add green beans and cook, stirring frequently, until the frost is knocked off, about three minutes. Add tempeh, salt, and pepper, and let cook two minutes. Toss. Repeat, tossing every two minutes, until tempeh is golden brown and beans are seared in spots, about 12 minutes total. Transfer to a plate and set aside.
Return skillet to heat and add orange wedges and balsamic. Cook, tossing frequently, until orange flesh softens, about five minutes. Add sesame oil and toss to coat.
Return tempeh and beans to skillet. Cook another three minutes or so to let the orange scent the dish and ensure the tempeh and beans are heated through. Serve at once.