THAI VEGETABLE STIR FRY RECIPES

Steps:

• Heat wok, add oil when hot, add the garlic and giger and stirfry for one minute.
• Add broccoli and stir-fry for 1 minute, then add snow peas, carrots and the green and red peppers.
• Stir-fry for an additional 3-4 minutes or until tender but still crisp.
• Blend the soy sauce, hoisin sauce and sugar in a small bowl. Stir well, season to taste with salt and pepper and pour into the wok, stirring well to distribute.
• Transfer to a serving dish.
• Garnish with scallions.

Steps:

• Combine the rice and water in the Rice Cooker Plus; microwave, covered, on HIGH for 12 minutes. Let stand, covered, for 5 minutes.   In a small bowl, whisk together the coconut sauce ingredients and set them aside.  Using the Veggie Strip Maker, grate the carrots, squash, and zucchini into long strips (avoid grating and including the seeds from the zucchini and squash ) over the large Glass Mixing Bowl (see Cook’s tips).  Cut off the ends of the bell pepper. Cut the pepper into four pieces and remove the seeds; cut those pieces in half. Slice the bell pepper with the Spiral & Slice over the mixing bowl. Add the edamame to the bowl; toss the vegetables thoroughly with the Large Chef’s Tongs.  Heat the oil in the Executive Nonstick Stir-Fry Skillet or the Stainless Steel 12” (30-cm) Covered Skillet over medium heat for 3–5 minutes. Press the garlic into the skillet with a Garlic Press; cook and stir 30–45 seconds or until fragrant. Whisk the coconut sauce and add it to the skillet and stir until thickened (less than 1 minute).   Add the vegetables to the skillet; toss well to coat. Cook, uncovered, 3–6 minutes or until the vegetables begin to soften and the mixture is heated through, stirring frequently.   Place the basil in a 1-Cup Prep Bowl and snip it with the Professional Shears. Chop the peanuts with the Food Chopper. Remove the skillet from the heat. Top the mixture with the basil and peanuts. Serve immediately over the cooked rice.