... 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)
- 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,