Spicy Thai Vegetables Recipe
This is a quick and easy spicy side dish that goes great with chicken, steak or fish.
Ingredients
- Sauce:
- 2 Cloves Garlic
- 1 Tsp grated fresh ginger
- 3 Thai Chili Peppers chopped finely
- 2 Tbl Maggi Sauce
- 3 Tbl Water
- 1 Tsp Cornstarch
- 2 Carrots â julienned
- 1 Red Bell Pepper â cut in 1 inch pieces
- 1 Onion â cut in 1 inch pieces
- 1 Cup Asparagus tips â cut in 1 inch pieces (be sure to snap ends off first)
- 4oz Fresh Mushroom â sliced
- 2 Tbl Olive Oil
Directions
- Mix the Garlic, Ginger, Maggi Sauce, Water, Chili Peppers, and cornstarch in a small bowl to make the sauce.
- Heat the Olive Oil in a wok (not too hot). Stir fry the vegetables except mushrooms for 3 â 5mins. Do not overcook. Vegetables should still be semi-crisp. Add the mushrooms and stir fry for another minute or so. Reduce the heat and add the sauce. Stir until thickened (about 1 min).
- Serve with rice and a grilled steak.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 63 | 56% |
| Total Fat 7.15g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 384mg | 11% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.47g | 4% |
| Protein 2.56g | 4% |
