Thai Vegetables -

Thai Vegetables

Ingredients

2½ cups (625 ml/250 g) broccoli
1 tsp (5 ml) oil
1 clove garlic
1 tbsp (15 ml) chopped fresh ginger
1 small red chili pepper
1 carrot
2 green (spring) onions
1 to 2 tsp (5 to 10 ml) sugar
½ cup (125 ml) vegetable stock
1¼ cups (300 ml/75 g) sliced bok choy or Chinese (Napa) cabbage
2 slices fresh pineapple
2 tbsp (30 ml) fish sauce
Squeeze of lime juice
A few sprigs Thai basil

Details

Serves: 2

Method

Separate the broccoli florets; peel and dice the stems finely. Finely chop the garlic and thinly slice the chili pepper, carrot and green onions.

Heat the oil in a wok. Add garlic, ginger and chili pep­per, and brown lightly. Add carrot and broccoli, and stir-fry for 2 minutes. Add the green onions and stir-fry for 1 minute. Add sugar and vegetable stock.

Dice the pineapple and stir in with the bok choy, fish sauce and lime juice. Cook until all is crisp-tender. Finely slice the Thai basil, sprinkle over the veg­etables and serve.

Per serving:- approx. 168 calories 7 g protein, 6 g fat, 25 g carbohydrates

Related food category:

• Vegetable and Side Dishes