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Quick and Easy Recipe
Spicy Thai Vegetables Recipe
This is a quick and easy spicy side dish that goes great with chicken, steak or fish.
| Prep time: 10 Minutes |
Thai
|
| Cook time: 10 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 71 | 51% |
| Total Fat 8.08g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 612mg | 17% |
| Total Carbs 15.65g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.17g | 3% |
| Protein 3.61g | 6% |
Ingredients Convert Measures
- Sauce:
- 2 Cloves Garlic
- 1 Tsp grated fresh ginger
- 3 Thai Chili Peppers chopped finely
- 2 Tbl Maggi Sauce
- 3 Tbl Water
- 1 Tsp Cornstarch
- 2 Carrots – julienned
- 1 Red Bell Pepper – cut in 1 inch pieces
- 1 Onion – cut in 1 inch pieces
- 1 Cup Asparagus tips – cut in 1 inch pieces (be sure to snap ends off first)
- 4oz Fresh Mushroom – sliced
- 2 Tbl Olive Oil
Directions
- Mix the Garlic, Ginger, Maggi Sauce, Water, Chili Peppers, and cornstarch in a small bowl to make the sauce.
- Heat the Olive Oil in a wok (not too hot). Stir fry the vegetables except mushrooms for 3 – 5mins. Do not overcook. Vegetables should still be semi-crisp. Add the mushrooms and stir fry for another minute or so. Reduce the heat and add the sauce. Stir until thickened (about 1 min).
- Serve with rice and a grilled steak.
