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