| 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
A Message from our Provider:
“God specializes in surprise endings”