Thai Vegetables--Janee Style!

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 143.2
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.1 g

View full nutritional breakdown of Thai Vegetables--Janee Style! calories by ingredient


Introduction

A version of this recipe appeared in Woman's World magazine in 2000---the recipe calls for the addition of 1lb of peeled, cooked shrimp and for it to be served over fettucine or linguini. I have actually made it with cooked, cubed chicken (added at the end when the vegetables are tender) but found it to be pretty great with just vegetables!! The sauce is great! I generally will put it over brown rice. Feel free to try other combinations of vegeez and let me know how it turns out! Hope you like it! A version of this recipe appeared in Woman's World magazine in 2000---the recipe calls for the addition of 1lb of peeled, cooked shrimp and for it to be served over fettucine or linguini. I have actually made it with cooked, cubed chicken (added at the end when the vegetables are tender) but found it to be pretty great with just vegetables!! The sauce is great! I generally will put it over brown rice. Feel free to try other combinations of vegeez and let me know how it turns out! Hope you like it!
Number of Servings: 4

Ingredients

    2 red bell peppers, sliced (about 1 cup) **any peppers will do! I like to make with red, green, yellow, and orange peppers and don't pay much attention to the suggested quantity!! usually one of each or whatever I have on hand!!**
    snow peas, halved (about 1 cup)**I have made this with and without the peas--good either way!
    3 scallions, sliced (about 1/2 cup)
    1/2 cup reduced fat/low-sodium chicken broth
    2 Tbs. reduced fat peanut butter
    1 1/2 Tbs. reduced-sodium soy sauce
    1 Tbs vinegar (preferably rice wine or white)
    2 tsp sesame oil
    1 tsp chopped fresh ginger
    1 clove garlic, minced
    1/2 tsp crushed red pepper flakes

Directions

In large skillet over medium heat, bring all ingredients to a boil. Cook until vegetables are crisp-tender (or however you like them!!) Serve over cooked pasta or rice. **If desired, add 1lb. cooked, peeled shrimp, cubed cooked chicken breast, or cooked strips of steak when vegetables are cooked to desired tenderness and heat through, about 3-4 minutes. (FYI: Nutrition information was not calculated with shrimp or meat, so adjust accordingly!!)

Number of Servings: 4

Recipe submitted by SparkPeople user JANEERX94.