Vegetables In Thai Sauce With Jasmine Rice Recipes

VEGETABLE THAI FRIED RICE

Steps:

• Cook rice according to instructions given on the package. Let it cool.
• In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
• In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
• Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
• Then add onion and cook until translucent.
• Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
• Then add prepared sauce blend and mix well.
• Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
• Finally, add chopped fresh Thai basil leaves and serve warm.

VEGETABLES IN THAI SAUCE WITH JASMINE RICE

Steps:

• Prepare the rice using the package directions, omitting the salt and margarine.
• Meanwhile, in a large saucepan, heat the oil over medium heat. Stir in the vegetables, basil, garlic, and red pepper flakes. Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
• Stir in the milk, satay sauce, and lime juice. Cook for 3 to 5 minutes, or until heated through, stirring occasionally. Serve over the rice. Sprinkle with the peanuts.
• (Per Serving)
• Calories: 315
• Total Fat: 11.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 4.0g
• Monounsaturated: 5.0g
• Cholesterol: 2mg
• Sodium: 247mg
• Carbohydrates: 43g
• Fiber: 6g
• Sugars: 15g
• Protein: 14g
• Dietary Exchanges
• 1 Starch
• 3 Vegetable
• 1 Carbohydrate
• 1 Lean Meat
• 1 1/2 Fat