Title: Vaguely indonesian stir-fry
 Categories: Vegetables, August
      Yield: 1 Servings
 
      1    Head of broccoli, cut into
           Florets (about 1 cup)
      1 md Onion, quartered and cut
    1/2    " thick
      1    Carrot, sliced 1/4" thick
    1/2 lb Oyster mushrooms, sliced
           Into strips
        x  Remaining marinade (from
           Above)
      4 tb Thai peanut-chili sauce
      1 tb Corn starch dissolved in 1/2
        c  Warm water
           Peanut oil
 
  Heat your wok, add a splash of oil and let heat. Quickly stir-fry the
  carrot, then broccoli, then onion, about 1 minute each. Add the
  marinade, stir one minute; add the peanut sauce, stir one more
  minute; then add the cornstarch and cook until it thickens.
  
  To serve, place a mound of jasmine rice on each plate, pile the
  stir-fry on one side of it, arrange two tempeh wedges around the
  other side, and garnish the tempeh with the garlic chunks from the
  roasting dish; pour any remaining sauce from the dish over the tempeh.