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.