Thai-Style Tempe w/ Carrots & Basil -

1/2"

1/2" pieces

3 Carrots, peeled & bias cut Into about the same size as Tempe 2 t Crushed garlic

3 4 fresh hot chili peppers

(Thai, Seranno, or Jalapeno), crushed 2 T Oyster sauce*

1 2 teaspoons sugar

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: LP

94 Issue

177 Aug.

22, 1994. Formatted by Sue Smith, S.Smith

34, TXFT