THAI VEGETABLES

Thai Vegetables image

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

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges