Try this Mixed Vegetables in Coconut Milk recipe, or contribute your own.
Suggest a better descriptionIn a wok, over high heat, bring water to a boil. Add shallots & 1/4 c coconut milk & return to a boil. Add vegetables & bring to a boil. Add sugar & salt & reduce heat to medium. Simmer for 3 to 4 minutes, stirring constantly, or until the vegetables are just tender. Add the rest of the coconut milk & return to a boil, stirring constantly for 1 minute. Remove wok from the heat. Garnish with basil leaves & serve. *Use assorted vegetables such as eggplant, cauliflower, beans, etc. Grace Young, "The Best of Thailand: A Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 | ||
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Calories: 304 | ||
Calories from Fat: 144 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 97mg | 3 % | |
Potassium 721.9mg | 19 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 31.4g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 304
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