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Thai-Style Tempe W/ Carrots and Basil

Recipes »  Main Dish  »  Stir-Fries

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

Cuisine: AmericanMain Ingredient: Carrots

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Servings          
Original recipe makes 1 Servings
2 tbOyster sauce*
1/2 lbTempe, sliced into 1" x 1/2"
1 2 teaspoons sugar
x1/2" pieces
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
Tempe
2 tsCrushed garlic
Jalapeno), crushed
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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Calories Per Serving: 23
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Tags

  1. Vegetables
  2. August
  3. Basil
  4. Garlic
  5. Carrot
  6. Carrots

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