Guest guest Posted June 22, 1999 Report Share Posted June 22, 1999 * Exported from MasterCook * Fried Rice with Basil (Khao Pad Krapow) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Thai Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Garlic clove -- finely chopped 3 sm Fresh red or green chilis -- finely chopped 1 c Fresh button mushrooms -- halved 1 sm Onion -- chopped 2 c Cooked rice 1 sm Bundle long beans -OR- French/snap beans -- cut into 1/2 " pieces 1 sm Red or green pepper -- diced 1/2 ts Sugar 3 tb Light soy sauce 15 Sweet basil leaves In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 282 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 60g Carbohydrate; 0mg Cholesterol; 913mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Grass Spicy Vegetables (Pat Pet Takrai) Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Thai Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg Dried red chilis -- coarsely chopped 1 t Coarsely chopped galangal 2 sm Red shallots -- coarsley chopped 3 oz Ready-fried beancurd -- finely diced Oil -- for deep-frying 2 tb Oil 1 tb Finely chopped garlic 1 tb Lemongrass, finely chopped -- into rings 1 tb Grated coconut 2 oz Long beans -- coarsely chopped -- into 1-inch lengths 1 md Broccoli stem -- coarsely chopped at an -- angle into 1-inch lengths 2 oz Baby sweetcorn -- roughly chopped at an -- angle into 1-inch lengths 1 Carrot -- finely chopped -- into matchsticks 3 tb Vegetable stock 2 tb Light soy sauce 1/2 ts Sugar In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish. Source: The Lemon Grass Restaurant, Bangkok _Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 1467 Calories (kcal); 149g Total Fat; (90% calories from fat); 7g Protein; 30g Carbohydrate; 2mg Cholesterol; 2038mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Mixed Vegetable Curry Recipe By :Cole Publishing Group Recipe Collection Serving Size : 6 Preparation Time :0:00 Categories : Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Red Curry Sauce -- see recipe 12 small dried red chiles 1 cup peanut oil plus oil for coating pan 1 small yam 2 eggs -- lightly beaten 3 cups fresh bean sprouts 1 red bell pepper -- seeded and chopped 4 green onions and tops -- minced 2 cups broccoli florets -- blanched 4 green onions and tops cut into 2 " lengths and blanched 1/4 pound long beans trimmed, left whole, and blanched 1/4 pound snow peas -- blanched 1 large carrot julienned into 3 " lengths and blanched 2 cups coarsely shredded bok choy -- blanched 2 medium tomatoes -- chopped 1 cup freshly grated coconut 1/2 cup chopped raw peanuts 2 fresh red mild or hot chiles -- for garnish 1 lemon -- thinly sliced for garnish Make Red Curry Sauce. Put chiles into a bowl and pour boiling water over them. Soak chiles until water is cool. Drain. Heat the 1 cup oil to frying temperature (375 degrees). Peel yam and cut into 1/3-inch-thick slices. Fry in oil for about 2 minutes. Drain and set aside. Heat an omelet pan or skillet over moderate heat and oil lightly, using a brush or paper towel. Pour in half of the beaten eggs. Let eggs form a skin. When almost set, roll up and remove to a cutting board to cool while you repeat process with the remaining eggs. When each roll is cool enough to handle, cut into very thin slivers. Set aside. In a large bowl toss together bean sprouts, bell pepper, and minced green onions. Mound into center of a serving platter. Put chiles, yams and remaining vegetables, coconut, and peanuts in piles around base of mound. Sprinkle slivered egg over bean sprouts. Garnish with fresh red chiles and lemon slices. Drizzle half of sauce over vegetables and serve remaining sauce in a! small bowl. - - - - - - - - - - - - - - - - - - - Per serving: 652 Calories (kcal); 49g Total Fat; (63% calories from fat); 16g Protein; 46g Carbohydrate; 62mg Cholesterol; 73mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates NOTES : Yield: 6 servings. Nutr. Assoc. : 0 2607 0 0 1659 0 96 0 679 0 679 0 2166 0 0 0 0 183 0 3351 4405 2607 0 0 * Exported from MasterCook * Thai-Style Stir-Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Asian Rice Stir-Fries Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peanut or vegetable oil 1 large or 2 medium leeks, rinsed well and cut -- into 1/2 " dice 1 small red or green bell pepper, seeded -- cut into strips 3 cloves garlic -- minced 1/4 pound mushrooms -- thinly sliced 3 teaspoons red chile paste or 4-6 fresh hot chiles -- minced 3 tablespoons hot water 1 1/2 tablespoons yellow bean paste 4 tablespoons soy sauce 1 1/2 tablespoons rice wine vinegar 1 1/2 teaspoons sugar salt 3 tablespoons coarsely chopped cilantro cilantro sprigs for garnish rice or noodles Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes. Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more. Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles. - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1031mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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