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Receta Corn And Squash Simmered In Coconut Milk With Thai Basil
by Global Cookbook

Corn And Squash Simmered In Coconut Milk With Thai Basil
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. Lorive roasted peanut oil
  • 1 lb fresh hard tofu - (or possibly more) cubed
  • 2 x zucchini cubed
  • 4 lrg ears sweet corn
  • 1 x jalapeno chile seeded
  • 1 Tbsp. fresh coriander leaves - (heaping)
  • 1 bn red or possibly green scallions sliced 1/2" lengths (including half the hard greens)
  • 1 Tbsp. Thai basil leaves - (heaping)
  • 3/4 tsp sea salt Freshly-grnd black pepper to taste
  • 1 can coconut lowfat milk - (14 ounce)
  • 1 tsp mushroom soy sauce
  • 3 c. cooked basmati rice Fresh coriander sprigs for garnish Slivered Thai basil leaves for garnish

Direcciones

  1. Heat oil in large nonstick skillet over medium-high heat. When warm, add in tofu and zucchini and sprinkle with 1/4 tsp. salt. Cook 8 to 10 min, shaking pan occasionally to brown tofu on all sides.
  2. Meanwhile, slice corn kernels off cob. Using opposite knife edge, press out lowfat milk. Set aside kernels on cutting board. Finely mince jalapeno with fresh coriander and Thai basil.
  3. Add in scallions, jalapeno-herb mix and corn to pan. Pour 1 c. coconut lowfat milk into pan. Rinse out c. with 1/3 c. water and stir into pan. Stir in soy sauce, an additional 1/2 tsp. salt and freshly grnd black pepper. Cook till corn is heated through, 3 to 5 min. Adjust seasonings. Serve over rice garnished with additional herbs.
  4. This recipe yields 4 servings.
  5. Comments: For a low-cal option, subsitute a reduced-fat coconut lowfat milk for the regular product.