| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | August, Veg-cook | 1 | Servings |
INGREDIENTS
| 1 | Head of broccoli, cut into | |
| Florets, about 1 cup | ||
| 1 | Onion, quartered and cut | |
| 1/2 | " thick | |
| 1 | Carrot, sliced 1/4" thick | |
| 1/2 | lb | Oyster mushrooms, sliced |
| Into strips | ||
| Remaining marinade, from | ||
| Above), Above | ||
| 4 | T | Thai peanut-chili sauce |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2730
Calories From Fat: 1913
Total Fat: 212g
Cholesterol: 636mg
Sodium: 493mg
Potassium: 2784.7mg
Carbohydrates: 32.4g
Fiber: 9.4g
Sugar: 11g
Protein: 167.2g