Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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