Taste of Thai Saute
Prep: 20 minutes Cook: 20 minutes
By Ellen Jaffe Jones
This colorful, creamy saute has the rich flavors of your favorite restaurant takeout, but without the high price tag.
- 1/2 cup vegetable broth
- 1 onion, chopped
- 1 tbsp fresh ginger, minced
- 1/4 tsp crushed red pepper flakes
- 1 tsp ground coriander
- 1 tsp cumin
- 1 red bell pepper, finely chopped
- 1 cup carrot slices
- 1 cup green beans, cut
- 2 cups vegetable broth
- 1/2 cup fresh thai basil or sweet basil, chopped
- 2 tbsp low-sodium soy sauce
- 1 tsp ground turmeric
- 1 eggplant, cut into bite-sized pieces
- 2 cups cauliflower florets
- 1 tbsp freshly squeezed lime juice
- 1 tsp agave nectar or maple syrup
- 3 cups cooked brown rice or millet
Heat half of the vegetable broth in a wok or large skillet over medium-high heat. Add the onion and ginger and cook and stir for 1 minute. Add the garlic and red pepper flakes and cook and stir for about 30 seconds, or until fragrant. Add more broth as needed to prevent sticking. Add the coriander, cumin, and turmeric and cook and stir for 30 seconds. Add the eggplant, cauliflower, bell pepper, carrot, and green beans and stir well to coat the vegetables with the seasonings. Stir in the vegetable stock and bring to a boil. Decrease the heat to low and cook, uncovered, for 3 minutes, adding water if needed to keep the ingredients from sticking to the skillet. Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender but not over cooked. Add the basil, soy sauce, lime juice, and agave nectar and cook and stir for 1 minute.
Serve over rice.