| 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: [email protected] (Leigh V. Panlilio). rfvc Digest V94 Issue #177 Aug. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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