Guest guest Posted August 6, 2002 Report Share Posted August 6, 2002 * Exported from MasterCook * Thai Vegetable Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil 2 scallions -- cut into 1-inch pieces 1 medium red bell pepper -- cut into 1-inch squares 1 small eggplant or Japanese eggplant -- peeled and cut into 1 1/2-inch cubes (1 1/2 cups) 8 tiny Thai chiles -- stems removed, or 2 serranos 3 medium garlic cloves -- peeled 1 3-inch piece of fresh galangal, or peeled fresh ginger 2 lemongrass stalks 1 can coconut milk -- (14-ounce) 1/4 cup shoyu 2 cups water 1 small head of cauliflower or 1/2 medium head -- broken into florets (2 cups) 1 medium zucchini, or 2 slender zucchinis -- cut into large roll chunks 1 tablespoon minced kaffir lime leaves -- (8 leaves), or 1 tablespoon lime zest and the juice of 1 lime 2 medium carrots -- peeled and cut into thin matchsticks 1/4 pound sugar snap peas Salt 1/4 cup roughly chopped fresh cilantro 1/4 cup basil chiffonade 1/4 cup dry-roasted chopped peanuts Impress your guests with this authentic-tasting Thai stew. It is worth the effort to seek out an Asian grocery store, but you can substitute for the exotic ingredients and still come out with a good dish, Don't be put off by the long list of ingredients; this recipe goes together easily. The sugar snap peas are brightest if cooked only for a minute or two, so add those at the end. If you are making the stew in advance, add the sugar snaps when you reheat it. Warm the oil in a medium-large pot, Dutch oven, or saucepan. Add the scallions, red pepper, and eggplant, and saute over medium heat for 7 minutes, or until the pepper is softened. Meanwhile, place the chiles and garlic in a food processor fitted with a metal blade. Cut the galangal into small chunks and add. Cut off the lemongrass stalks just above the fat part of the bulbs and discard, Slit the bulbs and remove the hard outer layer, then cut the bulbs into 3 or 4 pieces. Add to the food processor. Process until the mixture is finely chopped. (You can also mince everything together by hand or pound it together in a mortar and pestle.) Add the chile mixture to the pot and cook for a few minutes with the pepper and eggplant. Add the coconut milk, shoyu, and water to the pot, and cover When the liquid reaches a boil, reduce the heat to a simmer and add the cauliflower Partially cover and cook for 7 minutes or until the cauliflower is almost tender Add the zucchini and cook for about 5 minutes more. Remove the lid, add the lime leaves, carrots, and snap peas, and cook for just a minute. Season with salt to taste, then stir in the cilantro and basil. Sprinkle with the peanuts just before serving, KAFFIR LIME LEAVES HAVE A HARD CENTER SPINE THAT SHOULD BE REMOVED, IT'S EASIEST TO FOLD THE LEAF IN HALF BEFORE CUTTING AWAY THE SPINE. Galangal looks a lot like a thin-skinned ginger, but has a distinctive flavor. Widely used in Thailand and Malaysia, it is found in Asian grocery stores, often frozen, and is sometimes sold under the name of Khan or Lengkuas. Its delicate floral bouquet resembles a mix of ginger, pepper, and sour lemon. It can be chopped or pureed unpeeled because its skin is so thin. In a pinch, substitute ginger-but be sure to peel the ginger first. If you have dried galangal, still include the ginger Add minced ginger and 5 or 6 galangal chips to the cooking liquid. Wrap them in cheesecloth first to make it easy to remove them at the end of cooking. Lemongrass can be frozen or bought waterpacked, but never substitute with dried. Source: " The Voluptuous Vegan - ISBN 0-609-80489-8 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 21g Fat (79.3% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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