Thai-Style Stir-Fry

Course : Vegetables
Serves: 4
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3 tablespoons peanut or vegetable oil
1 large or 2 medium leeks -- rinsed well and cut, into 1/2 inch dice
1 small red or green bell pepper -- seeded, cut into strips
3 cloves garlic -- minced
1/4 pound mushrooms -- thinly sliced
3 teaspoons red chile paste -- or 4-6 fresh hot chiles minced
3 tablespoons hot water
1 1/2 tablespoons yellow bean paste
4 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sugar
1 teaspoon salt
3 tablespoons coarsely chopped cilantro
1 bunch cilantro sprigs -- for garnish
1 package rice -- or noodles

Preparation / Directions:

Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes. Meanwhile, combine the red chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more. Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.


Nutritional Information:

27 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 1031mg Sodium

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