Title: Thai Style Tempe with Carrots & Basil
Categories: Vegetable
Yield: 1 Servings

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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