spicy thai veg stirfry - xpost

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veg and elf

 

 

* Exported from MasterCook *

 

Spicy Thai Vegetable Medley

 

Recipe By :Pacific Light Cooking, Ruth Law

Serving Size : 6 Preparation Time :0:00

Categories : Lowfat Vegetable Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon light olive oil

1 shallot -- thinly sliced

1 teaspoon minced ginger

1 teaspoon minced garlic

1 red chile pepper -- seeded and minced

1/2 pound Japanese eggplant -- 1/4-inch dice

1 large red bell pepper -- 1/4-inch dice

1/2 pound zucchini -- 1/4-inch dice

8 ounces straw mushrooms -- drained

may substitute button mushrooms

4 teaspoons soy sauce -- see note

1/2 cup mint leaves

mint sprigs -- for garnish

 

Heat oil in large nonstick skillet over medium heat. Add shallot, ginger, garlic

and chiles and stir-fry until the shallow is translucent, 20 seconds. Add

eggplant and bell pepper. Stir fry for 4 to 6 minutes, or until the eggplant is

almost tender. Add the zucchini and straw mushrooms. Stir fry 1 to 2 minutes, or

until the vegetables are tender. Stir in the sauce. Remove the pan from the

heat. Add mint and stir until wilted. Serve garnished with mint sprigs.

 

 

Description:

" Easy stir-fry: chile and mint add color and zip to eggplant,

zucchini, red bell pepper and straw mushrooms. "

Cuisine:

" Thailand "

S(Collection of):

" kitpath 6/99 "

Copyright:

" 1998 Donald I Fine Books "

 

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Per serving: 48 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g

Protein; 8g Carbohydrate; 0mg Cholesterol; 333mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The traditional dish is not vegetarian: the cook would use half soy and

half fish sauce.

Nutr. Assoc. : 986 0 0 0 1101 3234 0 0 0 2130706543 0 0 0

 

 

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