Thai-style tempe w/ carrots & basil

Yield: 1 servings

Measure Ingredient
½ pounds Tempe, sliced into 1\" x 1/2\"
\N x 1/2\" pieces
3 \N Carrots, peeled & bias cut
\N \N Into about the same size as
\N \N Tempe
2 teaspoons Crushed garlic
3 \N 4 fresh hot chili peppers
\N \N (Thai, Seranno, or
\N \N Jalapeno), crushed
2 tablespoons Oyster sauce*
1 \N 2 teaspoons sugar
\N x Fresh basil leaves (Thai or
\N \N Oly basil is best, Italian
\N \N Or sweet is ok)

Saute the tempe cubes in oil until golden but not burned. Remove & drain on paper towels.

Stir fry carrots in 1 tablespoon oil for 3-4 minutes, until slightly soft. Add the garlic & chilis for 30 seconds, stir, then add tempe & mix it all up.

Add oyster sauce & sugar. Stir fry for 2 minutes.

Mix in basil & serve with a mound of steamed rice.

*Oyster sauce is not usually vegan, but I think there are brands with no oyster extract, only caramel & soy.

From: LP1268A@... (Leigh V. Panlilio). rfvc Digest V94 Issue #177 Aug. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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