Free Recipe Thai-Style Tempe W/ Carrots and Basil
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Thai-Style Tempe W/ Carrots and Basil Recipe
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)
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. vegcook1
Cooking Temperature:
Recipe Serves: 1
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