Quick and Easy Thai Vegetable Stew (FOK)

I recently bought the Forks Over Knives (FOK) cookbook and I’m trying some of the recipes. This one is from that book and it came out great. I made it exactly as stated except that I used ground ginger instead of fresh, and I used water instead of vegetable stock. For the 3 cups of vegetables I used a frozen stir fry mix.

Quick and Easy Thai Vegetable Stew

Ingredients:

1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons grated ginger (or 1 teaspoon dried ground garlic)
2 teaspoons Thai red chili paste
zest and juice of 1 lime
1 serrano chile, minced
2 tablespoons low-sodium soy sauce
1 14-ounce can lite coconut milk
1 cup Vegetable Stock (or water)
3 cups mixed vegetables, such as edamame, water chestnuts, carrots, broccoli, sugar snap peas
1/2 cup cilantro
2 tablespoons minced mint

Instructions:

  1. Saute onion until tender and starting to brown, adding water as needed just to keep onion from sticking.
  2. Add garlic, ginger, chili paste, lime zest and juice and serrano chile and cook for 30 seconds.
  3. Add soy sauce, coconut milk, vegetable stock and mixed vegetables. Reduce heat and simmer 10 minutes or until vegetables are tender.
  4. Stir in the cilantro and mint and serve.

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