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| 1 | Head of broccoli, cut into |
| | Florets (about 1 cup) |
| 1 mittel | Onion, quartered and cut |
| 1/2 | " thick |
| 1 | Carrot, sliced 1/4" thick |
| 1/2 x ca. 450 g | Oyster mushrooms, sliced |
| | Into strips |
| | X Remaining marinade (from |
| | Above) |
| 4 Esslöffel | Thai peanut-chili sauce |
| 1 Esslöffel | Corn starch dissolved in 1/2 |
| | C Warm water |
| | peanut oil |
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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.
using Mmconv
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