Thai stir fry vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Broccoli, fresh, 1 bunch, chopped into 1 inch piecesPeppers, sweet, red, raw, sliced, 1 cup Spring onion X 3; slicedGarlic, 1 clove - minced*Hot Chili Peppers, 1 pepper deseeded and choppedLime Juice, .25 cup Soy sauce 2 tbsp*Molasses, blackstrap, 1 tbsp Brown Sugar, 3 tsp unpacked Peanut oil, 1 tbspGinger Root, 1 tsp mincedSpaghetti, cooked (pasta), 1.5 cup coriander leaves, chopped
Prepare all veg by chopping into bite size pieces.
Combine lime juice, molasses, soy sauce, and brown sugar in a small bowl. Stir and set aside.
Heat a wok and add 1 tbsp peanut oil. Add the garlic and ginger root and cook for a minute. Add the remaining veg. Stir for 1 - 2 minutes, then add 2 tbsp boiling water and cover.
Let vegetables steam for 4 - 6 minutes, checking occasionally. When cooked, but still crunchy, add the molasses and lime juice mix and the cooked spaghetti. Stif and heat through. Add a handful chopped coriander leaves and stir through just before serving.
This goes very well with poached fish
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Combine lime juice, molasses, soy sauce, and brown sugar in a small bowl. Stir and set aside.
Heat a wok and add 1 tbsp peanut oil. Add the garlic and ginger root and cook for a minute. Add the remaining veg. Stir for 1 - 2 minutes, then add 2 tbsp boiling water and cover.
Let vegetables steam for 4 - 6 minutes, checking occasionally. When cooked, but still crunchy, add the molasses and lime juice mix and the cooked spaghetti. Stif and heat through. Add a handful chopped coriander leaves and stir through just before serving.
This goes very well with poached fish
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Nutritional Info Amount Per Serving
- Calories: 192.4
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 499.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 6.4 g
- Protein: 8.2 g
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