Thai Hot and Sour Vegetables Monday, May 11, 2009


1 tsp salt
1 TBSP sugar
1 TBSP Kikkoman Soy Sauce
2 TBSP fresh lime juice
Pinch of cayenne pepper
1/4 cup canola oil
2 tsp minced fresh ginger
3 medium cloves garlic, minced
1 small red onion, chopped (230 gm)
2 medium carrots, peeled and thinly sliced (135 gm)
1 cup trimmed green beans, cut on diagonal into 1-inch pieced (100 gm)
1 1/2 cups thinly sliced cabbage (150 gm)
1 small zucchini, cut into 1/4-inch thick rounds (100 gm)
2 TBSP chopped green onion, white portion only (12 gm)
3 TBSP chopped fresh cilantro (or to taste)


In a small bowl, mix the salt, sugar, soy sauce, lime juice, and cayenne pepper. Set aside. Heat the oil over medium-high heat in a wok or large skillet. When it is hot, add the ginger, garlic, and onion; stir-fry for 5 minutes, until the onion is soft. Add the carrots and green beans; stir-fry for 2 minutes. Add the cabbage and zucchini; stir-fry for 5 minutes. Turn the heat down to medium-low, add the sauce mix, and continue cooking for another 2 minutes. Add the green onions and cilantro; stir to mix.

Makes 4 cups – ½ cup per serving

Protein (gm) 1.2
Calories (Kcal) 100
Phenylalanine (mg) 41


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