Thai-Style Tempe with Carrots and Basil

• 1/2 pound tempeh sliced
• 3 each carrots peeled, cut up
• 2 teaspoons garlic crushed
• 2 tablespoons oyster sauce

1. Saute the tempe cubes in oil until golden but not burned.
2. Remove and drain on paper towels.
3. Stir fry carrots in 1 tablespoon oil for 3 to 4 minutes, until slightly soft.
4. Add the garlic and chilis for 30 seconds, stir, then add tempe and mix it all up.
5. Add oyster sauce and sugar.
6. Stir fry for 2 minutes.
7. Mix in basil and serve with a mound of steamed rice.

carrots, garlic, oyster sauce

Taken from recipeland.com/recipe/v/thai-style-tempe-carrots-basil-46842 (may not work)