Recipe for Vaguely Indonesian Stir-Fry


1 head of broccoli, cut into
1 florets (about 1 cup)
1 medium onion, quartered and cut
1/2 thick
1 carrot, sliced 1/4 thick
1/2 lb oyster mushrooms, sliced
1 into strips
1 single remaining marinade (from
1 above)
4 tablespoon thai peanut-chili sauce
1 tablespoon corn starch dissolved in 1/2
1 cup warm water
1 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.

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