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    You are in: Home / Recipes / Thai-Style Stir-Fry Vegetables Recipe
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    Thai-Style Stir-Fry Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    digifoo's Note:

    Served with rice, a stir-fry makes a complete main course. This is from Rose Elliot's "The Classic Vegetarian Cookbook."

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    Units: US | Metric


    1. 1
      Pour the oils into a wok or large frying pan and place over high heat.
    2. 2
      When the oils are smoking hot, drop in all the vegetables, the white part of the lemongrass, chili, and star anise seeds. As the vegetables fry, stir them vigorously with a long-handled wooden spoon until they are evenly heated through but still crisp: 2 minute.
    3. 3
      Put in the soy sauce, lime juice and zest and cilantro all at once. Stir again over the heat, allowing the mixture to sizzle for just a few seconds.

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    Ratings & Reviews:

    • on March 01, 2007


      Looked very pretty but the only flavour that really stuck to the vegetables was the lime... the rest of the seasonings seemed to be washed away into the pool of liquid at the bottom of the wok. It would make a nice light and refreshing side dish, but not a main course.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2006



    Nutritional Facts for Thai-Style Stir-Fry Vegetables

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 137.2
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 399.9 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 5.4 g
    Sugars 7.5 g
    Protein 6.7 g

    The following items or measurements are not included:

    baby sweet corn cobs


    star anise

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