Yield: 1 servings
|1 \N||Head of broccoli, cut into|
|\N \N||Florets (about 1 cup)|
|1 medium||Onion, quartered and cut|
|½ \N||\" thick|
|1 \N||Carrot, sliced 1/4\" thick|
|½ pounds||Oyster mushrooms, sliced|
|\N \N||Into strips|
|\N x||Remaining marinade (from|
|4 tablespoons||Thai peanut-chili sauce|
|1 tablespoon||Corn starch dissolved in 1/2|
|\N cup||Warm water|
|\N \N||Peanut oil|
Heat your wok, add a splash of oil and let heat. Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each. Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.
To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over the tempeh.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV