Thai Veggies w/brown rice

Posted on July 29th, 2013 in Recipes | No Comments

1 lb.                                   green beans, trimmed and cut into 1/2 pieces
2                                        carrots, shredded
1 med.                              Eggplant, diced 1/4 inch
2                                        zucchini/squash,  diced 1/4 inch
2 stalks                             green onion, sliced thin
3 T each                           fresh chopped mint basil and cilantro
Zest and juice                 1 lime
1/2 inch piece                fresh ginger,  grated
2 clove                            garlic, finely chopped or grated
1 T                                    brown sugar
1 T                                    soy sauce
1/2 tsp.                           sesame oil
1 1/2 c                            brown rice, cooked
2T                                    oil
Salt and pepper

In a wok or large or saute’ pan, heat 1T oil;  add eggplant cook 4-5 over med high heat stirring often;  Add the zucchini and green beans cook 3-4 min more until veggies are all dente and eggplant is soft;  Grate in the lime zest, ginger and garlic cook 2 min more;  Turn off heat.; In a small bowl whisk together brown sugar, soy sauce, sesame oil and regular oil, lime juice salt and pepper. Place the cooked brown rice in a large bowl, add the veggies and the sauce mixture then all the fresh herbs. Toss together. Yum! This makes an entree size portion for 6. Serve hot or at room temp. Enjoy!

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