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Receta Spicy Thai Vegetable Medley

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Raciónes: 6

Ingredientes

Cost per serving $2.36 view details

Direcciones

  1. Heat oil in large nonstick skillet over medium heat. Add in shallot, ginger, garlic and chiles and stir-fry till the shallow is translucent/soft, 20 seconds. Add in eggplant and bell pepper. Stir fry for 4 to 6 min, or possibly till the eggplant is almost tender. Add in the zucchini and straw mushrooms.
  2. Stir fry 1 to 2 min, or possibly till the vegetables are tender. Stir in the sauce. Remove the pan from the heat. Add in mint and stir till wilted. Serve garnished with mint sprigs.
  3. Description: "Easy stir-fry: chile and mint add in color and zip to eggplant, zucchini, red bell pepper and straw mushrooms." Cuisine: "Thailand"
  4. NOTES : The traditional dish is not vegetarian: the cook would use half soy and half fish sauce.
  5. The flavors grew on us - it was good with jasmine rice - could have been spicier than the 1/2Thai bird. I made two changes: I used half fish sauce and half soy sauce. And... it was dry for an entree so I doubled the fish/soy, added mushroom broth and 1/2-tsp cornstarch to equal 1/2-c. liquid - just sufficient to coat. I can see this dish as a warm-relish for grilled fish. Very colorful.
  6. Definitely feeds 6 as a side dish. [PatHanneman

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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 6 servings
Calories 43  
Calories from Fat 11 26%
Total Fat 1.23g 2%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 351mg 15%
Potassium 268mg 8%
Total Carbs 6.83g 2%
Dietary Fiber 3.1g 10%
Sugars 2.39g 2%
Protein 2.78g 4%
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