Publisher Photo
Publisher Photo
Add some zip to a meal with this spicy vegetable dish. A contrast of crispy and tender vegetables in a spicy sauce over rich and creamy coconut rice. You won't believe it's low in calories! —Melody Savage, Lawrence, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 2 cups cut fresh green beans
  • 2 cups fresh asparagus, trimmed
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, julienned
  • 1 tablespoon sesame oil
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup roasted peanuts, chopped

Directions

In a large saucepan, bring 5 cups water to a boil. Add beans and asparagus; cover and cook for 2 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry.
In a large skillet or wok, stir-fry the mushrooms, pepper and carrot in oil for 4 minutes. Add the onions, garlic, ginger and pepper flakes; cook until vegetables are crisp-tender.
Add beans and asparagus; heat through. Sprinkle with peanuts. Yield: 8 servings.
Originally published as Thai Vegetables in Taste of Home Fall 2012

Nutritional Facts

3/4 cup: 72 calories, 4g fat (1g saturated fat), 0 cholesterol, 48mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 2 cups cut fresh green beans
  • 2 cups fresh asparagus, trimmed
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, julienned
  • 1 tablespoon sesame oil
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup roasted peanuts, chopped
  1. In a large saucepan, bring 5 cups water to a boil. Add beans and asparagus; cover and cook for 2 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry.
  2. In a large skillet or wok, stir-fry the mushrooms, pepper and carrot in oil for 4 minutes. Add the onions, garlic, ginger and pepper flakes; cook until vegetables are crisp-tender.
  3. Add beans and asparagus; heat through. Sprinkle with peanuts. Yield: 8 servings.
Originally published as Thai Vegetables in Taste of Home Fall 2012

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