Taste Of Thai Saute
Serves: 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1/2 Cup
Liquid vegetable broth
1
Onion, chopped
1 Tablespoon
Minced fresh ginger
3 Cloves
Garlic cloves, minced
1/4 Teaspoon
Crushed red pepper flakes
1 Teaspoon
Ground coriander
1 Teaspoon
Ground cumin
1
Red bell pepper, finely chopped
1 Cup
Carrot slices
1 Cup
Cut green beans
2 Cups
Vegetable broth
1/2 Cup
Chopped fresh thai basil or sweet basil
2 Tablespoons
Low-sodium soy sauce
1 Teaspoon
Ground turmeric
1
Eggplant, cut into bite-sized pieces
2 Cups
Cauliflower florets
1 Tablespoon
Freshly squeezed lime juice
1 Teaspoon
Agave nectar or maple syrup
3 Cups
Cooked brown rice or millet
Directions
1
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.
2
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.
3
Add the coriander, cumin, and turmeric and cook and stir for 30 seconds.
4
Add the eggplant, cauliflower, bell pepper, carrot, and green beans and stir well to coat the vegetables with the seasonings.
5
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.
6
Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender but not over-cooked.
7
Add the basil, soy sauce, lime juice, and agave nectar and cook and stir for 1 minute.
8
Serve over rice.
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