| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Tempe, sliced into 1" x 1/2" |
|
x |
1/2" pieces |
| 3 |
|
Carrots, peeled & bias cut |
|
|
Into about the same size as |
|
|
Tempe |
| 2 |
ts |
Crushed garlic |
| 3 |
|
4 fresh hot chili peppers |
|
|
(Thai, Seranno, or |
|
|
Jalapeno), crushed |
| 2 |
tb |
Oyster sauce* |
| 1 |
|
2 teaspoons sugar |
|
x |
Fresh basil leaves (Thai or |
|
|
Oly basil is best, Italian |
|
|
Or sweet is ok) |
INSTRUCTIONS
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@american.edu (Leigh V. Panlilio). rfvc Digest V94 Issue #177
Aug. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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