Thai Ginger Coconut Vegetable Toss Food

THAI GINGER COCONUT VEGETABLE TOSS

Steps:

• Saute ginger in sesame oil over medium-high heat.
• Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
• Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
• You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
• If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.

THAI PASTA TOSS

Steps:

• * May use only white sesame seeds. Used jarred jalapeno slices and it was fine. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
• Cook pasta according to pkg directions. Drain and set aside.
• In a 12 inch skillet heat 1 T oil over medium heat. Add the jalapeno, carrots, mushrooms and bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid. About 5 minutes.
• Add all of the sesame seeds and green onions. Toss well and remove from heat.
• In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
• When the pasta is done, drain well and add to the veggies in the skillet.
• Place over low heat and add the reserved peanut butter sauce. Toss to mix all. Serve immediately.

THAI GARLIC GINGER COCONUT RICE

Steps:

• In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
• Add Jasmine Rice and stir until well coated.
• Add Coconut Milk, water and salt. Bring to a boil.
• Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
• Remove from heat. Let sit covered an additional 5 minutes before serving.

VEGETABLE TOSS

Steps:

• Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
• Top with Radishes and remaining lettuce, broccoli, and cauliflower.
• Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
• Cover and refrigerate at least 2 hours.
• Just before serving, sprinkle with your favorite salad topping.

THAI COCONUT GINGER SOUP OR TOM KHA GAI

Steps:

• Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
• Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
• Remove lemongrass and ginger before serving and garnish with cilantro.

COCONUT-GINGER CHICKPEAS & TOMATOES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.

SPICY NOODLES WITH GINGER AND FRESH VEGETABLES

Steps:

• Cut carrots, zucchini and green onions into matchstick-size strips.
• Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
• Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
• Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.