VAGUELY INDONESIAN STIR-FRY
Regi Dean's Recipes 08/22/99
Vegetables
Chuck Narad
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" thick	1/2
Carrot, sliced 1/4" thick	1
Corn starch dissolved in 1/2	1 tb
Head of broccoli, cut into	1
Onion, quartered and cut	1 md
Oyster mushrooms, sliced	1/2 lb
Thai peanut-chili sauce	4 tb
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 1 Servings
Florets (about 1 cup)
Into strips
x  Remaining marinade (from
Above)
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)