Thai-Style Tempe with Carrots & Basil
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tempeh
sliced |
|
| 3 | each |
carrots
peeled, cut up |
|
| 2 | teaspoons |
garlic
crushed |
|
| 2 | tablespoons |
oyster sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tempeh
sliced |
|
| 3 | each |
carrots
peeled, cut up |
|
| 1E+1 | ml |
garlic
crushed |
|
| 3E+1 | ml |
oyster sauce
|
|
Directions
Sauté the tempe cubes in oil until golden but not burned.
Remove and drain on paper towels.
Stir fry carrots in 1 tablespoon oil for 3 to 4 minutes, until slightly soft.
Add the garlic and chilis for 30 seconds, stir, then add tempe and mix it all up.
Add oyster sauce and sugar.
Stir fry for 2 minutes.
Mix in basil and serve with a mound of steamed rice.
