Thai (2)

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* Exported from MasterCook Mac *

 

Thai Broccoli And Tofu

 

Recipe By : Vegetarian Times Magazine, February 1999, page 38

Serving Size : 4 Preparation Time :0:00

Categories : Pasta & Pesto Thailand

Tofu & Tempeh V - Broccoli & Raab

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 lg crowns broccoli

cut into bite-size florets

1 lb firm or extra-firm tofu

well-drained and cut into thin strips

3/4 c spicy Thai peanut sauce

preferably reduced-fat

Salt to taste

 

4 SERVINGS DAIRY-FREE

Serve with long noodles (such as udon, soba or linguine) seasoned with

sesame oil, soy sauce and red bell pepper strips.

 

Steam broccoli florets in a stir-fry pan or wok with about 1/2 inch of

water, covered, until tender-crisp, about 3 minutes.

 

Gently stir in tofu and peanut sauce. Cook, stirring often, over medium

heat until heated through. Season with salt and serve right away.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

 

 

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* Exported from MasterCook Mac *

 

Thai Potato Curry

 

Recipe By : Vegetarian Times, January 1999, page 52

Serving Size : 4 Preparation Time :0:00

Categories : Curry Thailand

V - Potatoes Vegetarian

Asian - Curry

 

Amount Measure Ingredient -- Preparation Method

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

2 tsps vegetable oil

1 lg onion chopped (about 1 1/2 cups)

2 1/2 tsps Thai Green Curry Paste

prepared or homemade

(see separate recipe)

1 lb red-skin potatoes

cut into 1/2-inch cubes

1/3 c coconut milk

1/2 c vegetable broth

1 c canned whole tomatoes -- plus juice

1 tbsp fresh lime juice

1 tbsp chopped fresh basil

3 c hot cooked rice

Commercially prepared sambal oelek -- optional

 

4 SERVINGS DAIRY-FREE

Curries in Thailand are light and soupy, unlike the rich, thick curries

of

India. They are always served as part of a selection of dishes in a

main

meal and rarely on their own.

IN LARGE WOK or skillet, heat oil over medium-high heat. Add onion and

stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1

minute.

Add potatoes and toss well to coat. Stir in coconut milk and broth.

 

Using your hands, lightly crush tomatoes; add tomatoes and juice to wok.

Cover and simmer until potatoes are render, 15 to 20 minutes. Stir in

lime

juice and basil. Serve over rice with sambal oelek if desired.

 

 

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Per serving (excluding unknown items): 268 Calories; 8g Fat (27%

calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 212mg

Sodium

 

 

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