Thai Vegetable Stir-Fry Recipe - Cooking Index
Thai Vegetable Stir-Fry Recipe - Cooking Index
Serve with quick-cooking brown rice and toss a salad of curly endive, seedless orange chunks and slivered red onion. For dessert, a bowl of grapes would go well.
Type: Vegetables| 3 cups | 711ml | Garlic cloves - peeled (medium) |
| 2 | Jalapeño peppers - seeded, chopped | |
| 1/2 teaspoon | 2.5ml | Grated lemon peel |
| 1/2 teaspoon | 2.5ml | Grated lime peel |
| 1 | Lite coconut milk - (14 oz) | |
| 1 lb | 454g / 16oz | Mixed vegetables - (abt 4 cups) |
| = (fresh mushrooms, quartered; sliced | ||
| Asparagus; sliced bell peppers; water | ||
| Chestnuts, halved) | ||
| 1 | Bok choy - stems sliced, (small) | |
| And leaves left whole | ||
| 1/4 teaspoon | 1.3ml | Red pepper flakes - (to 1/2) |
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Fresh lime juice |
| 10 | Fresh basil leaves - slivered |
In food processor or blender, combine garlic, jalapeños and lemon and lime peel; process to a paste.
Heat large skillet or wok over high heat; add coconut milk and paste mixture and stir well. Simmer 1 minute.
Add all vegetables and season to taste with salt and pepper. Simmer 10 minutes. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 minutes. Serve hot.
This recipe yields 4 servings.
Per Serving: 163 Cal; 7g Prot; 10g Total Fat (4 Sat. Fat); 18g Carb.; 0mg Chol; 359mg Sod.; 3g Fiber.
Source:
Vegetarian Times, February 2001
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