Recipe for Thai-Style Tempe with Carrots and Basil

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Tempe, sliced into 1" x 1/2"
	x 1/2" pieces
3 x	Carrots, peeled & bias cut
	Into about the same size as
	Tempe
2 tsp	Crushed garlic
3 x	4 fresh hot chili peppers
	(Thai, Seranno, or
	Jalapeno), crushed
2 tbl	Oyster sauce*
1 x	2 teaspoons sugar
	x Fresh basil leaves (Thai or

Instructions:

Instructions: 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.

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