*  Exported from  MasterCook  *
 
                    THAI-STYLE TEMPE W/ CARROTS & BASIL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Tempe, sliced into 1 x 1/2
            x            1/2 pieces
    3                    Carrots, peeled & bias cut
                         Into about the same size as
                         Tempe
    2       ts           Crushed garlic
    3                    4 fresh hot chili peppers
                         (Thai, Seranno, or
                         Jalapeno), crushed
    2       tb           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 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.
  
 
 
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