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 t Crushed garlic
3 4 fresh hot chili peppers
(Thai, Seranno, or Jalapeno), crushed 2 T 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.