| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | Veg-cook, August | 1 | Servings |
INGREDIENTS
| 1 | Head of broccoli, cut into | |
| Florets (about 1 cup) | ||
| 1 | md | Onion, quartered and cut |
| 1/2 | " thick | |
| 1 | Carrot, sliced 1/4" thick | |
| 1/2 | lb | Oyster mushrooms, sliced |
| Into strips | ||
| x | Remaining marinade (from | |
| Above) | ||
| 4 | tb | Thai peanut-chili sauce |
| 1 | tb | Corn starch dissolved in 1/2 |
| c | Warm water | |
| Peanut oil |
INSTRUCTIONS
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@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 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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