Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Vegetarian - Thai-style Stir-fry
Famous Authors (View All Authors)
Asian - Vegetarian -  Thai-style Stir-fry Post by :Tony_Green Category :Learning Kitchen Author :Unknown Date :November 2011 Read :913

Click below to download : Asian - Vegetarian - Thai-style Stir-fry (Format : PDF)

Asian - Vegetarian - Thai-style Stir-fry

Serving Size : 1 Preparation Time :0:00
Categories : Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp. vegetable oil
4 large scallions (green & white parts) -- chopped 1/2" pieces
1 large eggplant -- peeled & chopped
1 small red or yellow bell pepper -- sliced 1/4" x 1"
3 large cloves garlic -- minced
3 tsp. red chile paste or 4 fresh hot chiles -- minced
3 tbsp. water
1 1/2 tbsp. bean paste or light miso
4 tbsp. soy sauce
1 1/2 tbsp. rice wine vinegar -- to taste
1 1/2 tsp. sugar
salt
3 tbsp. lemon balm and lemon basil -- julienne


Heat the oil in wok or large skillet over medium heat. Saute the scallions for a minute. Add the eggplant and cook for 3 minutes, stirring constantly. Add the bell pepper and garlic and stir for a few minutes more. Cover pan, reduce heat to medium-low, and cook for a few minutes.

Meanwhile, combine the chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste or miso, 3 tbsp. soy sauce, vinegar and sugar. Add this sauce to the pan and toss well to distribute evenly. Cook for a minute, add herbs, stir, and cover for 1 minute. Taste and add salt, soy sauce or vinegar if necessary. Spoon over rice, garnish and serve.

Original from The Herb Companion Cooks, p. 57
If you like this book please share to your friends :
NEXT BOOKS

Asian - Vegetarian Ginger Tofu Over Sesame Rice Asian - Vegetarian Ginger Tofu Over Sesame Rice

Asian - Vegetarian Ginger Tofu Over Sesame Rice
1 lb. tofu -- extra firm 2/3 cup tamari soy sauce or regular soy sauce 2 tsp. fresh gingerroot -- grated* 1/2 large red pepper -- coarsely chopped 1 large onion -- coarsely chopped 4 stalks bok choy 1 large zucchini -- sliced 1/2" thick 1 cup white rice -- cooked 3 tbsp. sesame oil Simmer the tofu in the soy sauce with the gingerroot, onion, and the 2-1/4 cups water for 1 hour. Allow to marinate for at least 1 hour or up to 5. Preheat the oven to 350°F. Place the red pepper, bok choy, and zucchini in a
PREVIOUS BOOKS

Asian - Vegetarian -  Thai-seared Tofu Asian - Vegetarian - Thai-seared Tofu

Asian - Vegetarian -  Thai-seared Tofu
1/2 cup chopped fresh basil 1/2 cup chopped fresh cilantro 1/2 cup low-sodium soy sauce 1/2 cup fresh lime juice 1/4 cup chopped fresh mint 2 tablespoons molasses 1 tablespoon minced peeled fresh ginger 1 tablespoon vegetable oil 2 teaspoons curry powder 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 2 (10.5-ounce) packages reduced-fat firm tofu, drained Cooking spray 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta) Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; cover
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT