Thai-style Tempe W/ Carrots & Basil Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Tempe, sliced into 1" x 1/2"
x 1/2" pieces,
3: Carrots, peeled & bias cut
Into about the same size as,
Tempe,
2 tsp: Crushed garlic,
3: 4 fresh hot chili peppers,
, (Thai, Seranno, or
Jalapeno), crushed
2 tbsp: Oyster sauce*,
1: 2 teaspoons sugar,
x Fresh basil leaves, (Thai or
Oly basil is best, Italian
Or sweet is ok),
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp