Thai-style tempe w/ carrots & basil

Yield: 1 Servings

Ingredients:

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

Instructions:

(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.