INDONESIAN-STYLE VEGETABLES
Provided by Mark Bittman
Categories dinner, quick, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
- Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
- Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 25 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 898 milligrams, Sugar 11 grams, TransFat 0 grams
INDONESIAN CURRIED VEGETABLES
Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners--so it's easy!
Provided by Charmie777
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
- Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
- Add the pepper, cabbage, carrots and onions.
- Raise the heat to medium-high and stir occasionally.
- Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
- Raise the heat to high, cover and bring to a boil.
- Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
- Reduce heat to low and stir in the peanut butter, blend well.
- Serve over the brown rice.
Nutrition Facts : Calories 229.6, Fat 10.4, SaturatedFat 1.9, Sodium 538.6, Carbohydrate 32.1, Fiber 7.2, Sugar 15.2, Protein 7.6
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