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Thai Style Vegetables

Heart.Foods's picture
  Rice vermicelli 6 Ounce, uncooked
  Warm water 12 Cup (192 tbs)
  Vegetable cooking spray 1 Tablespoon
  Vegetable oil 2 Teaspoon, divided
  Sliced green onions 1⁄2 Cup (8 tbs)
  Peeled minced ginger root 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Julienne sweet red pepper 2 Cup (32 tbs), sliced
  Anaheim chile 1 , seeded, chopped
  Frozen english peas 10 Ounce, thawed (1 Package)
  Water 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Shredded chinese cabbage 1 Cup (16 tbs)
  Extra tofu 1 Cup (16 tbs), diced (Choose Firm One)
  Low sodium soy sauce 3 Tablespoon
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)

Place vermicelli in a large bowl; cover with 12 cups water.
Let stand 10 minutes or until vermicelli is soft.
Drain and cut vermicelli into pieces.
Set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides.
Heat at medium-high (375°) until hot.
Add green onions, gingerroot, and garlic; stir-fry 2 minutes.
Add pepper and chile; stir-fry 2 minutes.
Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated.
Remove mixture from wok.
Drizzle remaining 1 teaspoon oil around top of wok.
Add curry powder and cumin; stir-fry 1 minute.
Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes.
Add pepper mixture; stir-fry 1 minute or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Very Easy

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Thai Style Vegetables Recipe