Vaguely Indonesian Stir-Fry
- 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 tb Thai peanut-chili sauce
- 1 tb 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
