Ingredients

• 12 ounces tempeh
• 1/3 cup vegetable oil, for sauteeing
• 1 lime, cut into quarters, for garnish
• 8 stalks asparagus, peeled, cut into 4 inch lengths
• 1/2 cup peanuts, shelled, roasted, and rough chopped
• 2 tablespoons chunky peanut butter
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons lemongrass, chopped
• 1/2 tablespoon lime juice
• 1/2 teaspoon shallot, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 2 eggs
• 1 cup milk
• 1 cup flour
• 2 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1 -2 tablespoon water, as needed to thin batter
• 1 lb carrot, peeled and finely diced
• 1 large onion, peeled and finely diced
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1/2 tablespoon fresh ginger, peeled and grated
• 1 cup vegetable broth or 1 cup chicken broth
• 1 cup shiitake mushroom, sliced