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 T Thai peanut-chili sauce

1 T 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