Forks over Knives: Quick and Easy Thai Vegetable Stew

Name: Forks over Knives: Quick and Easy Thai Vegetable Stew Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Ingredients:; � 1 medium yellow onion peeled and diced small; � 2 cloves garlic peeled and minced; � 2 teaspoons grated ginger; � 2 teaspoons Thai red chili paste or to taste; � Zest and juice of 1 lime; � 1 serrano chile minced (for less heat remove the seeds); � 2 tablespoons low-sodium soy sauce or to taste; � One 14-ounce can lite coconut milk*; � 1 cup Vegetable Stock (recipe follows) or low-sodium vegetable broth; � 3 cups mixed vegetables of your choice such as edamame water chestnuts carrots broccoli florets or sugar snap peas; � � cup chopped cilantro; � 2 tablespoons minced mint; *For a low-fat version substitute the coconut milk with the following ingredients mixed together: 1� cups unflavored soy or rice milk 1 teaspoon arrow root powder and � teaspoon coconut extract.

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Ingredients:� 1 medium yellow onion, peeled and diced small� 2 cloves garlic, peeled and minced� 2 teaspoons grated ginger� 2 teaspoons Thai red chili paste, or to taste� Zest and juice of 1 lime� 1 serrano chile, minced (for less heat, remove the seeds)� 2 tablespoons low-sodium soy sauce, or to taste� One 14-ounce can lite coconut milk*� 1 cup Vegetable Stock (recipe follows), or low-sodium vegetable broth� 3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli florets, or sugar snap peas� � cup chopped cilantro� 2 tablespoons minced mint*For a low-fat version, substitute the coconut milk with the following ingredients mixed together: 1� cups unflavored soy or rice milk, 1 teaspoon arrow root powder and � teaspoon coconut extract.

Directions

Instructions:

Place the onion in a large saucepan and saut� over medium-high heat for 7 to 8 minutes, or until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, ginger, chili paste, lime zest and juice, and serrano chile and cook for 30 seconds. Add the soy sauce, coconut milk (or soy/rice milk mixture), vegetable stock, and the mixed vegetables, reduce the heat to medium, and cook for 10 minutes, or until the vegetables are tender. Stir in the cilantro and mint and serve.

Serving Size:�Makes six cups

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 118.2
Total Fat: 3.5 g
Cholesterol: 1.3 mg
Sodium: 434.6 mg
Total Carbs: 17.0 g
Dietary Fiber: 3.8 g
Protein: 6.1 g

More Recipes Like This

TIME0

CALS177

(6 ratings)

Vegetarian Spring Rolls

NI is for 2 rolls per servingSubmitted by: MADDY_AVENA

CALORIES 177.3 FAT 2.9 PROTEIN 10.3 CARBS 29.7 FIBER 1.6

TIME240

CALS121

(12 ratings)

Lumpia or Filipino Egg Roll

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

Submitted by: BOBBIY

CALORIES 120.7 FAT 3.9 PROTEIN 8.7 CARBS 13.2 FIBER 1.3

TIME30

CALS107

(13 ratings)

Hot and Sour Soup

Restaurant-style hot and sour soup, minus the sugar, corn starch and MSG. You can add whatever other vegetables you like (hot and sour soup usually has mushrooms but I don't like them). I usually add bean sprouts and brown rice and serve it as a complete meal.Submitted by: MTRGRL

CALORIES 106.7 FAT 4.1 PROTEIN 7.3 CARBS 10.8 FIBER 1.7

TIME10

CALS339

(27 ratings)

California Roll Salad

Delicious and easy, this salad combines all of your favorite sushi ingredients in one bowl! Submitted by: CD13369833

CALORIES 338.9 FAT 11.7 PROTEIN 22.6 CARBS 32 FIBER 5.7

TIME10

CALS194

(45 ratings)

Mango, Almond & Avocado Salad

Crunchy almonds, creamy avocado, and crisp arugula pair perfectly with smooth and sweet mango in this simple salad. Submitted by: CD13369833

CALORIES 193.9 FAT 14.7 PROTEIN 3.5 CARBS 15.9 FIBER 5.3

Member Reviews