Vegetables In Thai Sauce With Jasmine Rice Recipes

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

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.