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                   THAI-STYLE TEMPE W/ CARROTS & BASIL

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  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           Crushed garlic
   3                    4 fresh hot chili peppers
                        (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.
 


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