*  Exported from  MasterCook  *

                 Thai-Style Tempe With Carrots & Basil

Recipe By     : Leigh V. Panlilio <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                      Thai

 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           Garlic -- crushed
  3                    Fresh hot chili peppers
                       - (Thai, Serrano, or
                       - Jalapeno) -- up to 4, crushed
  2       tb           Oyster sauce *
  1       ts           Sugar -- up to 2 ts
          x            Fresh basil leaves (Thai or
                       - holy 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 tb oil for 3 to 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.

Recipe FROM: rfvc Digest V94 Issue #177, Aug 22, 1994

Formatted by Sue Smith, S.Smith34, <[email protected]>


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