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Receta Spicy Thai Vegetable Medley
by Global Cookbook

Spicy Thai Vegetable Medley
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  Raciónes: 6

Ingredientes

  • 1 tsp light extra virgin olive oil
  • 1 x shallot thinly sliced
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 x red chile pepper seeded and chopped
  • 1/2 lb Japanese eggplant 1/4-inch dice
  • 1 lrg red bell pepper 1/4-inch dice
  • 1/2 lb zucchini 1/4-inch dice
  • 8 ounce straw mushrooms liquid removed
  •     may substitute button mushrooms
  • 4 tsp soy sauce see note
  • 1/2 c. mint leaves
  •     mint sprigs for garnish

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