... Spicy Thai Mixed Veggies that is!
This week I was really craving some of the fresh bright flavors of Thailand in the worst way! The spicy, the salty, the sour, the YUM! And seeing I need to save every dollar possible if I have any hope of trying to visit Sicily this May (An AMAZING study abroad opportunity that I desperately want to go on!), what is a poor hungry girl to do?
Is it bird? Is it a plane? No..... IT'S MARK BITTMAN TO THE RESCUE!
Now let the cooking begin!!!
Mixed Spicy Vegetables, Thai Style
(Adapted from Mark Bittman's How to Cook Everything pg. 374)
Ingredients
- 3 Tablespoons of Neutral Oil
- 1 Large White Onion
- 2 Tablespoons of Chopped Garlic
- 2 Teaspoons of Siracha Sauce
- 1 1/2 Pounds of Yellow Summer Squash, Zuhchini, and Carrots, cut into 1 1/2-inch chunks.
- 1 Can of Coconut milk
- Zest and Juice of 1 Lime
- 1 Tablespoon of Fishsauce
- 2 Tablespoons of Soy Sauce
- Fresh Basil and Limes for Garnish
- 1 cup of shelled edamame
- Serve Over Rice Noodles
Put oil in 10-12 inch skillet over medium-high heat, add onion and cook for 5 minutes until transluecent.
Stir in garlic and Siracha Saucee, then the rest of the veggies and cook for about 15-20 Minutes until veggies are softened.
Add Coconut milk, lime and simmer until thickened (about 5 Minutes).
Add Soysauce and Fish Sauce.
Serve Hot over Rice Noodles (Cook according to Package) and garnish with fresh line and basil.
Ahhhh Thai craving satisfied!
Warm wishes and tasty dishes,
Rachel
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