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" (Thai, Seranno, or
x 1/2" pieces Jalapeno), crushed
3 Carrots, peeled bias cut 2 tb Oyster sauce*
Into about the same size as 1 2 teaspoons sugar
Tempe x Fresh basil leaves (Thai or
2 ts Crushed garlic Oly basil is best, Italian
3 4 fresh hot chili peppers 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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