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
First published: 1996-01-27 last updated: 2012-09-23
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