Best Vegetables In Thai Sauce With Jasmine Rice Recipes

Vegetable Thai Fried Rice image

Provided by Swati Kadam Gulati

Number Of Ingredients 18

2 cup jasmine rice
3 cup water
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
½ tsp honey
1 tbsp rice vinegar
1 small onion ( finely chopped)
2 medium carrots (peeled and sliced)
½ red bell pepper (diced)
½ cup green peas
1 cup sliced shitake mushroom
1 Thai red chili
3-4 whole garlic cloves (peeled)
1" ginger (peeled )
1 tbsp cooking oil
salt to taste
1 cup fresh Thai basil chopped

Steps:

Cook rice according to instructions given on the package. Let it cool.
In a small mixing bowl, combine oyster sauce, soy sauce, fish sauce, honey, and vinegar. Mix well and keep it aside.
In a molcajete, mash Thai red chili, garlic cloves, and ginger (or finely chop them or use a mini food processor).
Heat oil in a large frying pan or wok on medium to high heat. Add mashed chili, garlic, ginger, and cook for a min or so.
Then add onion and cook until translucent.
Add diced carrot, pepper, green peas, and mushroom and cook them for 2-3 min.
Then add prepared sauce blend and mix well.
Now add cooked rice and combine well with veggies and sauce. Add salt if necessary.
Finally, add chopped fresh Thai basil leaves and serve warm.

Nutrition Facts : Calories 332 kcal, ServingSize 1 serving

Vegetables in Thai Sauce with Jasmine Rice image

Yield serves 5, 1 cup vegetables and 1/2 cup rice per serving

Number Of Ingredients 10

1 cup uncooked jasmine rice
1 teaspoon canola or corn oil
2 16-ounce packages frozen mixed stir-fry vegetables
1/2 cup coarsely chopped fresh basil (about 1 1/3 ounces before removing stems)
2 tablespoons bottled minced garlic or 12 medium garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 cups fat-free milk
1 7-ounce bottle peanut satay sauce
2 tablespoons lime juice
1/4 cup unsalted dry-roasted peanuts

Steps:

Prepare the rice using the package directions, omitting the salt and margarine.
Meanwhile, in a large saucepan, heat the oil over medium heat. Stir in the vegetables, basil, garlic, and red pepper flakes. Cook, covered, for 12 to 15 minutes, or until heated through, stirring occasionally.
Stir in the milk, satay sauce, and lime juice. Cook for 3 to 5 minutes, or until heated through, stirring occasionally. Serve over the rice. Sprinkle with the peanuts.
(Per Serving)
Calories: 315
Total Fat: 11.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 4.0g
Monounsaturated: 5.0g
Cholesterol: 2mg
Sodium: 247mg
Carbohydrates: 43g
Fiber: 6g
Sugars: 15g
Protein: 14g
Dietary Exchanges
1 Starch
3 Vegetable
1 Carbohydrate
1 Lean Meat
1 1/2 Fat