Cooking in the Lite

Recipes

Thai Mixed Vegetables

If you are low carbing and missing extreme flavor - this is the dish for you!

For the Sauce:
1/3 cup *Fish sauce (nam pla)
1 cup Oyster sauce
3 tbs. Splenda
1/2 cup Water
1 tbs. *Thai chili sauce
For the Vegetables:
1 Bok choy and/or Napa cabbage
1 Onion
2 Carrots, julienned
1 Red bell peppe, julienned
1 Yellow bell pepper, julienned
1 Green bell pepper, julienned
1 cup Mushroom, sliced
1/2 cup Snow peas
1/2 cup Bean sprouts
4 dashes Vegetable oil spray
24 ounces *Ground turkey - *optional

For the sauce, combine fish sauce, oyster sauce, Splenda, water, and Thai chili sauce.
Mix well and set aside.
Mixed vegetables can be any combination of carrots, bell peppers, Napa cabbage, bok choy, mushrooms, bean sprouts, onions, snow peas, and/or water chestnuts.
Prep your vegetables and set aside.
This recipe can be made in batches if you make a lot at one time.
I start off with using a non-stick wok; I spray the wok with some of the vegetable spray and start cooking my ground turkey or any other meat you like.
When the protein is cooked through add some of the sauce.
Add the meat to a serving platter or bowl.
Repeat this with the vegetables, working in batches or all together.
If you are doing all the vegetables at the same time, start by adding the hardest vegetables first, like the onions, carrots, etc., and end up with the soft vegetables, like snow peas, and bean sprouts.
Stir fry the vegetables in the wok, add some of the sauce and mix or add to the meat.
Just don’t overcook the vegetables; everything should be crisp and colorful.
Serve with some steamed brown rice.

For the Sauce:
John's Notes: *Fish Sauce is Nam Pla, available at many large markets or ethnic markets.

* Chili Sauce or Thai Chili Garlic Sauce or Dried Red Chili Flakes, available at many large markets or ethnic markets

* Ground Turkey can be substituted with chicken, beef, or seafood.

Brit's Notes:
If you like spicey-hot food the recipes is perfect. If you don't like spicey-hot food, try leaving out the chili sauce. The taste is still marvelous and the recipe is so very simple!

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