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