By Shami Shah
Ingredients
5-6 Flakes of Garlic finely chopped
2 Thai green Chilies finley chopped
Ingredients
5-6 Flakes of Garlic finely chopped
2 Thai green Chilies finley chopped
5- 6 Kaffir Lime Leaves
2 to 3 Springs of Thai Basil chopped
1 Chinese Eggplant cut into medium cubes
1 small bundle of Baby Bok choy washed and opened into leaves
1 small zucchini cut into medium cubes
½ Green Bell Pepper cut into medium cubes
½ Red Bell Pepper cut into medium cubes
6 to 8 small florets
100 gms Tofu cut into cubes
75 gms of dried Shitake Mushrooms soaked in 1 cup water for 30 mins
½ tsp of Soy sauce mixed with ½ tsp corn starch and 2 tbsp. water
2 tbsps. oil for cooking and Salt to taste
2 to 3 Springs of Thai Basil chopped
1 Chinese Eggplant cut into medium cubes
1 small bundle of Baby Bok choy washed and opened into leaves
1 small zucchini cut into medium cubes
½ Green Bell Pepper cut into medium cubes
½ Red Bell Pepper cut into medium cubes
6 to 8 small florets
100 gms Tofu cut into cubes
75 gms of dried Shitake Mushrooms soaked in 1 cup water for 30 mins
½ tsp of Soy sauce mixed with ½ tsp corn starch and 2 tbsp. water
2 tbsps. oil for cooking and Salt to taste
Method
Take a large pan and put in the oil for cooking.
When it is warm put in the chopped garlic, chopped Thai green chilies, Kaffir lime leaves & chopped basil and stir for about 1 minute.
Put in the eggplant, bell peppers and stir for about 2 to 3 mins or till the eggplants are a little tender.
Then put in the broccoli zucchini and stir fry for another 1 to 2 minutes.
Then remove the soaked Shitake mushrooms, squeeze out the water and toss them in the pan with the vegetables. Put salt to taste.
Finally put the tofu and the soya sauce mixed with corn starch and ¾ cup of the water (used to soak the Shitake mushrooms) in the pan and stir the vegetables. Let the sauce thicken a little.
Pour the vegetables in a bowl and garnish with chopped Thai Basil.
Interesting facts about the recipe It is a healthy and quick recipe to make. It can be made Vegan/Vegetarian Style. Do not throw away the water used to soak the shitake mushrooms. You can use that same water for the sauce as it adds more flavor Shami has always been passionate about cooking and loves to experiment with International cuisines as well as Indian. She is happy to be associated with Kitchen Queens, a group based in LA, which gives all cooking enthusiasts a platform to participate in competitions and meet like minded people who share the love for cooking.
Take a large pan and put in the oil for cooking.
When it is warm put in the chopped garlic, chopped Thai green chilies, Kaffir lime leaves & chopped basil and stir for about 1 minute.
Put in the eggplant, bell peppers and stir for about 2 to 3 mins or till the eggplants are a little tender.
Then put in the broccoli zucchini and stir fry for another 1 to 2 minutes.
Then remove the soaked Shitake mushrooms, squeeze out the water and toss them in the pan with the vegetables. Put salt to taste.
Finally put the tofu and the soya sauce mixed with corn starch and ¾ cup of the water (used to soak the Shitake mushrooms) in the pan and stir the vegetables. Let the sauce thicken a little.
Pour the vegetables in a bowl and garnish with chopped Thai Basil.
Interesting facts about the recipe It is a healthy and quick recipe to make. It can be made Vegan/Vegetarian Style. Do not throw away the water used to soak the shitake mushrooms. You can use that same water for the sauce as it adds more flavor Shami has always been passionate about cooking and loves to experiment with International cuisines as well as Indian. She is happy to be associated with Kitchen Queens, a group based in LA, which gives all cooking enthusiasts a platform to participate in competitions and meet like minded people who share the love for cooking.
RSS Feed
