Thai-style tempe w/ carrots & basil
Vegetables Carrots Thai
Last updated 6/12/2012 1:26:35 AM. Recipe ID 61061. Report a problem with this recipe.
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
2 ts Crushed garlic
3 4 fresh hot chili peppers
(Thai, Seranno, or
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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