Thai Vegetables Recipes

Steps:

• Heat a grill to medium.
• Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
• Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.

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.

Steps:

• In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
• The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
• cornstarch to your sauce, but it won't affect the flavor either way.
• Heat oil in wok or large skillet over medium-high heat.
• Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
• Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
• Stir in herbs and serve.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,