Title: Thai-style tempe w/ carrots & basil
 Categories: Vegetables, August, Thai
      Yield: 1 Servings
 
    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.