Recipe - Thai-Style Tempe W Carrots And Basil

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

Saute the tempe cubes in oil until golden but not burned. Remove & drain on
paper towels.

Stir fry carrots in 1 tablespoon oil for 34 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