| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Side dish, Thai, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 8 |
sm |
Shallots, finely diced |
| 1 1/4 |
c |
Coconut milk |
| 1 1/2 |
lb |
Assorted vegetables* |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
|
|
Oriental basil leaves |
INSTRUCTIONS
In a wok, over high heat, bring water to a boil. Add shallots & 1/4 c
coconut milk & return to a boil. Add vegetables & bring to a boil.
Add sugar & salt & reduce heat to medium. Simmer for 3 to 4 minutes,
stirring constantly, or until the vegetables are just tender.
Add the rest of the coconut milk & return to a boil, stirring
constantly for 1 minute. Remove wok from the heat. Garnish with
basil leaves & serve.
*Use assorted vegetables such as eggplant, cauliflower, beans, etc.
Grace Young, "The Best of Thailand: A Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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