Categories: Vegetables, August 
      Yield: 1 servings 
  
      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 T  Thai peanut-chili sauce 
      1 T  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