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Thai Vegetables

 Thai Vegetables
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
8 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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.