Melt coconut oil over medium heat. Add garlic, jalepeno, and red pepper flakes. Once you can smell the aromatics, add the toasted sesame oil.
Add the onion and carrots and saute until the carrots are soft and onion is translucent. Add the salt, orange zest, tempeh, and red bell pepper. Break the tempeh up into bite-sized pieces with a spatula.
Once everything is heated through, add the peanut sauce and basil. Allow to simmer for about 5-10 minutes, until the flavors combine. Then season with additional spices (salt, pepper, garlic, chili powder, smoky paprika) to taste.
Serving
Suggestions
Serve warm as an appetizer with iceberg lettuce leaves and sweet chili sauce.
Originally Submitted
10/8/2012
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