Thai-Style Tempe W/ Carrots and Basil
Try this Thai-Style Tempe W/ Carrots and Basil recipe, or contribute your own. "August" and "Vegetables" are two of the tags cooks chose for Thai-Style Tempe W/ Carrots and Basil.
Yield: 1 Servings Ready in 1 hours
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|2 tbOyster sauce*|
|1/2 lbTempe, sliced into 1" x 1/2"|
|1 2 teaspoons sugar|
|3 4 fresh hot chili peppers|
|(Thai, Seranno, or|
|Or sweet is ok)|
|Into about the same size as|
|xFresh basil leaves (Thai or|
|3 Carrots, peeled & bias cut|
|2 tsCrushed garlic|
|Oly basil is best, Italian|
Thai-Style Tempe W/ Carrots and Basil Preparation
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
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