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