Thai-Style Tempe W/ Carrots and Basil

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Thai-Style Tempe W/ Carrots and Basil Ingredients

1/2 lb Tempe, sliced into 1" x 1/2"	(Thai, Seranno, or
x 1/2" pieces	Jalapeno), crushed
3 Carrots, peeled & bias cut	2 tb Oyster sauce*
Into about the same size as	1 2 teaspoons sugar
Tempe	x Fresh basil leaves (Thai or
2 ts Crushed garlic	Oly basil is best, Italian
3 4 fresh hot chili peppers	Or sweet is ok)

Instructions for Thai-Style Tempe W/ Carrots and Basil

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

Main Ingredient: CarrotsCuisine: Uncategorized

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