Thai Veggies w/brown rice

Name: Thai Veggies w/brown rice
Ingredients: 1 lb green beans, trimmed and cut into 1/2 pieces; 1 carrots, shredded; 1 med Eggplant, diced 1/4 inch; 2 zucchini/squash, diced 1/4 inch; 2 stalks green onion, sliced thin; 3 tbsp fresh chopped mint basil; 3 tbsp fresh chopped cilantro; Zest and juice 1 lime; 1/2 inch piece fresh ginger, grated; 2 clove garlic, finely chopped or grated; 1 tbsp brown sugar; 1 tbsp soy sauce; ½ tsp sesame oil; 1 ½ cups brown rice, cooked; 2 tbsp oil; Salt and pepper

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Yields1 Serving

1 lb green beans, trimmed and cut into 1/2 pieces

1 carrots, shredded

1 med Eggplant, diced 1/4 inch

2 zucchini/squash, diced 1/4 inch

2 stalks green onion, sliced thin

3 tbsp fresh chopped mint basil

3 tbsp fresh chopped cilantro

Zest and juice 1 lime

1/2 inch piece fresh ginger, grated

2 clove garlic, finely chopped or grated

1 tbsp brown sugar

1 tbsp soy sauce

½ tsp sesame oil

1 ½ cups brown rice, cooked

2 tbsp 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!

Ingredients