Thai Style Grilled Vegetables Recipes
STIR-FRIED MIXED VEGETABLES THAI STYLE
Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)
Provided by Galley Wench
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
- Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
- Stir-fry for an additional 3-4 minutes or until tender but still crisp.
- Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
- Transfer to a serving dish.
- Garnish with scallions.
ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)
Steps:
- Preheat the oven to 375 degrees F.
- Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
- While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!
THAI VEGETABLES
Categories Ginger Mushroom Side Sauté Vegetarian Quick & Easy Bell Pepper Healthy Vegan Bok Choy Sesame Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.
THAI GRILLED CHICKEN THIGHS
Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
- Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g
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