| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Thai |
Vegetables, Thai |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 8 |
|
Garlic cloves, minced |
| 1 |
c |
Broccoli florets |
| 3 |
c |
Mushrooms, sliced |
| 2 |
c |
Thai rice, cooked, chilled or long grain |
| 4 |
ts |
Fish sauce, or soy |
| 1/2 |
ts |
Granulated sugar |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fresh coriander, chopped |
| 10 |
sl |
Cucumber, thin slice |
| 2 |
|
Green onions, halved lengthwise |
| 1/2 |
|
Lime, cut in wedges |
INSTRUCTIONS
In large non-stick skillet, heat oil over medium-high heat; cook garlic
and broccoli for about 1 minute or until garlic is golden.
Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright
green and mushrooms are softened.
Stir in rice; cook, pressing rice against side of wok with back of spoon,
for 2 minutes or until heated through.
Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.
Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber
slices around edges. Garnish with green onions. Serve with lime wedges.
TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running water
until water runs clear. In saucepan, bring rice and 1-1/3 cups water to
boil. Cover and reduce heat to low; simmer for 20 minutes. Per serving:
calories [about] 395 Protein [g] 11, fat [g] 8, carbohydrate [g] 71, Good
source of iron Source: Canadian Living Test Kitchen, Canadian Living
[magazine] Feb 96
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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