Laotian vegetarian recipes are similar to those of Thailand, due to the long, shared Mekong River border which has facilitated ‘cross-pollination’ of cuisine, especially in the north-eastern provinces but as far north as Sob Ruak, in Chiang Rai’s Chiang Saen district.
Pre-pare -Make vegetable pieces attractive. Cut florets from stem to bloom into 1/3″ slices. Cut onion into 8ths then separate slices. Carve and sliced carrot into clover leafs. Chiffonade of cabbage, 1/2″ strands. Cut red pepper into squares, then diagonally halve the squares. Green onion flower. Spray large nonstick skillet with vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes. Stir in mint. Season with salt and pepper. Prep: 15 mins. Fry: 15 mins. Per serving: 79 cals (total fat 2 g)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serve over rice or other whole grains.
Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened. kwvegan vegan
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.
5. Combine 2 tbl water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. kwvegan vegan
Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.
Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.
Yield: 3 servings
In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.
Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.
Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.
Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.
Serve the salad immediately, warm.
2-1/2 cups shredded green papaya
4 medium red and green serrano chilies (or to taste)
2 large cloves garlic, skinned
1 cup green or string beans, cut 1″ pieces
6 cherry tomatoes, cut each in half
2 tsp ground peanuts (optional)
2 tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves
5 tbsp lime juice
3 tbsp fish sauce
3 tbsp sugar
4 tbsp finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.
Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.
Makes about 4-1/2 cups of salad, about 4 servings.
This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.
1 lb Prawn tails
3 cups Water 2 tbsp Lemon grass chop coarse
1 tbsp Lime leaves chop coarse
1 tbsp Coriander leaves chop coarse
2 tbsp Lime juice
2 tsp Palm sugar
1 tsp Garlic chop fine
1 tsp Ginger chop fine
1/2 tsp Black pepper ground
1/2 cup Green onions sliced
1/2 cup Mint leaves
Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.
Drop in prawns and cook 1 minute. Remove and rinse under cold water.
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.
Yield – 3 cups
Chinese lettuce (or other broad leafed veggie) to form a base for the saladbowl.
? cup of onion, sliced
? cup of tomato wedges
? cup of cucumber, sliced
? cup prik chi fa (Thai jalapenos), julienned
? cup of broccoli florets, blanched
? cup of bean sprouts
Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
? cup of lime juice
? cup of peanuts
2 tablespoons light soy sauce
2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)
2 tablespoons nam tan paep (palm sugar)
1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
1 tablespoon khao koor (toasted rice)
In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a foodprocessor is inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a coarse powder (khao koor).
Combine the ingredients to form the dressing, and place in a small bowl.
Thai salads are not served ‘dressed’, this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga,nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity).
1 tbs white vinegar
Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds. Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm. Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.
Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately, warm.
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