Sometimes you read a recipe, and you think you know what this finished product will taste like. This one totally blew me away. I used the Hot and Sour braised tempeh variation from Mark Bittman’s genius How to Cook Everything Vegetarian. I substituted green beans for cabbage and brown rice for the bean threads, and since I didn’t have any fresh basil or cilantro in the house I substituted a half-teaspoon of coriander and a half-teaspoon of dried lemongrass, and, of course, doubled the garlic. I was blown away. It was like the meal that perfectly met needs I didn’t even know I had. It’s hard to see the crumbled tempeh in the photo, as it blends in with the brown rice, and I wish I had flash cooked the green beans to retain some of their color, but taste-wise, this dish is a winner.