* Exported from MasterCook * Thai-Style Tempe With Carrots & Basil Recipe By : Leigh V. Panlilio Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Garlic -- crushed 3 Fresh hot chili peppers - (Thai, Serrano, or - Jalapeno) -- up to 4, crushed 2 tb Oyster sauce * 1 ts Sugar -- up to 2 ts x Fresh basil leaves (Thai or - holy 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 tb oil for 3 to 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. Recipe FROM: rfvc Digest V94 Issue #177, Aug 22, 1994 Formatted by Sue Smith, S.Smith34, - - - - - - - - - - - - - - - - - -