Veg.Thai Salad

1 c shredded cabbage

1/2 c mung bean sprouts

3/4 c scallions; chopped

1/4 c water

1 tb white vinegar

1 tb soy sauce

1 ts honey

1 ts cornstarch

1 tb butter

1 tb chopped fresh cilantro

1 tsp garlic paste

1/4 ts crushed red pepper

Recipie:

Combine all of the vegetables in alarge bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an 2-3 hours before serving.

(For DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture became . Remove from heat. Stir in the butter until smooth. Add the remaining ingredients and stir until well combined. )

Veg. Thai noodles

1pkd Pad Thai noodles

1/4 c Olive oil

2 ts Minced garlic

1/2 c Broccoli flowers

1/2c Sliced onions

1/2 c peas

1/2 c Diced celery

1/4 c squre cutted carrots

1/4 c Diced red bell pepper

1 tb Crushed peanuts

2 tb Thai soy sauce

2 tb Thai sweet black bean sauce

1 tb vinegar

1 ts White pepper

2 tb Chopped mint leaves

1 c Fresh bean sprouts

Recipe:

Soack noodles in 8 cups cold water for 30minutes. Drain it and set aside.

Heat olive oil in a large pan over high heat.

Add garlic and saute stirring until lightly browned about 1 minute. Add broccoli, onions, peas, celery, carrots, bell pepper & stir fry for 1 minute.

Add peanuts, soy sauce, black bean sauce, vinegar, white pepper & noodles and cook stirring continuously until heated through and well mixed about 2 minutes.

Stir in chopped mint. Transfer to a platter sprinkle with bean sprout and garnish with mint sprig.

Veg.thai pineapple rice

1 whole pineapple
3 cups cooked rice,

2-3 Tbsp. peanut, coconut, other vegetable

oil for stir-frying
1-3 Tbsp. vegetable stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped

1 red or green chili, thinly sliced

½ cup peas
1 small carrot, grated

¼ cup raisins

½ cup whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE: soy sauce

2 tsp. curry powder
Recipie:

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Place 1-2 Tbsp. oil in a large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant .

Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp.).
Add the carrot (if using), peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice begins to make popping sounds about 2 minutes..
Remove from heat. adding a few shakes of salt or up to 2 Tbsp. more [veggie] as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
Top with spring onions and coriander, and serve.