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Receta Thai Vegetable Stir Fry
by Global Cookbook

Thai Vegetable Stir Fry
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Ingredientes

  • 3 med garlic cloves peeled
  • 2 x jalapeno peppers seeded, minced
  • 1/2 tsp grated lemon peel
  • 1/2 tsp grated lime peel
  • 1 can lite coconut lowfat milk - (14 ounce)
  • 1 lb mixed vegetables - (abt 4 c.)
  •     (fresh mushrooms, quartered, sliced
  •     asparagus, sliced bell peppers, water chestnuts, halved)
  • 1 sm bok choy stems sliced,
  •     and leaves left whole
  • 1/4 tsp red pepper flakes - (to 1/2)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh lime juice
  • 10 x fresh basil leaves slivered

Direcciones

  1. In food processor or possibly blender, combine garlic, jalapenos and lemon and lime peel; process to a paste.
  2. Heat large skillet or possibly wok over high heat; add in coconut lowfat milk and paste mix and stir well. Simmer 1 minute.
  3. Add in all vegetables and season to taste with salt and pepper. Simmer 10 min. Stir in red pepper flakes, soy sauce, lime juice and basil. Simmer 5 min. Serve warm.
  4. This recipe yields 4 servings.
  5. Comments: 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.