Categories: Vegetables, August 
      Yield: 1 servings 
  
    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 t  Crushed garlic 
      3    4 fresh hot chili peppers 
           (Thai, Seranno, or 
           Jalapeno), crushed 
      2 T  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.