1/2 lb tempe, sliced into 1 x 1/2
1 1/2 pieces
3 carrots, peeled & bias cut
1 into about the same size as
1 tempe
2 tsp crushed garlic
3 4 fresh hot chili peppers
1 (thai, seranno, or
1 jalapeno), crushed
2 tbsp oyster sauce*
1 2 teaspoons sugar
1 fresh basil leaves (thai or
1 oly basil is best, italian
1 or sweet is ok)
A Recipe for
Thai-Style Tempe W Carrots & Basil
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This Recipe for Thai-Style Tempe W Carrots & Basil is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai-Style Tempe W Carrots & Basil from the recipe cookbook of Recipes-to-go (Asian)
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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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 No177 Aug. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Serves: 1
Thai-Style Tempe W Carrots & Basil Recipe brought to you by Recipes To-Go