Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head of broccoli, cut into
Florets (about 1 cup)
1 md Onion, quartered and cut
1/2 " thick
1 Carrot, sliced 1/4" thick
1/2 lb Oyster mushrooms, sliced
Into strips
x Remaining marinade (from
Above)
4 tb Thai peanut-chili sauce
1 tb Corn starch dissolved in 1/2
c Warm water
Peanut oil

Heat your wok, add a splash of oil and let heat. Quickly stir-fry the
carrot, then broccoli, then onion, about 1 minute each. Add the
marinade, stir one minute; add the peanut sauce, stir one more
minute; then add the cornstarch and cook until it thickens.

To serve, place a mound of jasmine rice on each plate, pile the
stir-fry on one side of it, arrange two tempeh wedges around the
other side, and garnish the tempeh with the garlic chunks from the
roasting dish; pour any remaining sauce from the dish over the tempeh.

From: narad#nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94
Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV

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