Best Thai Style Grilled Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STIR-FRIED MIXED VEGETABLES THAI STYLE



Stir-Fried Mixed Vegetables Thai Style image

Posted for ZWT 2006. This is from my Simply Cooking Thai & Chinese cookbook. Another QETH (quick, easy, tasty and healthy dish)

Provided by Galley Wench

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil or 3 tablespoons peanut oil
1 piece gingerroot, peeled and finely chopped
4 garlic cloves, finely chopped
3/4 cup broccoli floret
1/2 cup snow peas
1 carrot, peeled and cut in match sticks
1 green pepper, deseeded and cut in strips
1 red pepper, deseeded and cut in strips
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 scallions, trimmed and shredded (to garnish)
1/2 teaspoon white pepper

Steps:

  • Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
  • Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
  • Stir-fry for an additional 3-4 minutes or until tender but still crisp.
  • Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
  • Transfer to a serving dish.
  • Garnish with scallions.

ROASTED VEGETABLES WITH THAI VINAIGRETTE (THAILAND)



Roasted Vegetables with Thai Vinaigrette (Thailand) image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

4 baby fennel bulbs, cut in 1/2 lengthwise
2 baby bok choy, cut lengthwise into quarters
1 red onion, rood end trimmed but left on, cut into thin wedges
3 Fresno peppers, cut lengthwise into quarters
3 baby eggplants, cut lengthwise into quarters
2 tablespoons vegetable oil
Kosher salt
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 garlic clove, smashed and finely chopped
2 tablespoons fish sauce
1 teaspoon sambal oelek
3 tablespoons rice wine vinegar
1 tablespoon palm sugar
2 tablespoons chiffonade Thai basil leaves
1 green papaya, peeled and julienned
1 lime, cut into wedges
1/4 cup chopped peanuts
2 tablespoons chopped cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put all the vegetables on a baking sheet and toss with the oil to coat. Sprinkle with salt and roast until they are soft and pliable, about 15 to 20 minutes.
  • While the vegetables are roasting whisk together all of the ingredients for the vinaigrette in a small bowl. Remove the vegetables from the oven and put them in a bowl along with the papaya. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed. Add the basil and papaya and toss. Arrange on a pretty platter alternating the vegetables. Garnish with the lime wedges, peanuts, and cilantro. Drizzle with 1 or 2 more spoonfuls of the vinaigrette and serve. Delicious!

THAI VEGETABLES



Thai Vegetables image

Categories     Ginger     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Healthy     Vegan     Bok Choy     Sesame     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)

Steps:

  • Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.

THAI GRILLED CHICKEN THIGHS



Thai Grilled Chicken Thighs image

Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 6

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
1 tablespoon minced garlic
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 teaspoon lemongrass paste

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  • Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g

Related Topics