Vaguely indonesian stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head of broccoli, cut into | |
| Florets (about 1 cup) | ||
| 1 | medium | Onion, quartered and cut |
| ½ | \" thick | |
| 1 | Carrot, sliced 1/4\" thick | |
| ½ | pounds | Oyster mushrooms, sliced |
| Into strips | ||
| x | Remaining marinade (from | |
| Above) | ||
| 4 | tablespoons | Thai peanut-chili sauce |
| 1 | tablespoon | Corn starch dissolved in 1/2 |
| cup | Warm water | |
| Peanut oil | ||
Directions
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