For the Sauce :
1 1/2 Tablespoons Soy Sauce -- To 2 Tablespoons
1 1/2 Tablespoons Lime Juice
2 Teaspoons Honey -- Or Sugar, Or To Taste
1 Teaspoon Thai Hot Sauce -- To 2 Teaspoons, Or To Taste
For the Rice :
1/2 Tablespoons Canola Oil -- To 2 Tablespoons
2 Garlic Cloves -- To 3, Minced
2 Teaspoons Ginger -- Minced
2 Scallions -- Minced
1 Stalk Fresh Lemongrass -- Trimmed, Minced (About 1 Tablespoon)
1 Carrot -- Sliced As Thinly As Possible
1/2 Red Bell Pepper -- Cut Into 1" Pieces
1 Cup Napa Cabbage -- Or Other Asian Cabbage, Thinly Sliced
1 Cup Collard Greens -- Cut Into 1-Inch Pieces
3 Cups Cooked White Rice -- To 4 Cups, Preferably Uncle Ben's
1 Cup Mung Bean Sprouts
1/2 Cup Chopped Fresh Mint -- Or Cilantro
Preparation Method :
For the Sauce :
1. Combine the soy sauce, lime juice, sugar, and hot sauce in a small bowl and stir to mix.
2. Just before serving, heat a wok or a large non-stick frying pan over a high flame. Swirl in the oil. Add the garlic, ginger, scallions, and lemongrass. Stir-fry these ingredients for 15 seconds, or until fragrant but not brown. Add the carrot, bell pepper, napa, and collard greens and stir-fry for 1 to 2 minutes, or until crispy-tender.
3. Stir in the rice and bean sprouts an stir-fry for 2 minutes, or until the ingredients are thoroughly heated. Stir in the sauce and half the mint and cook for 30 seconds. Correct the seasoning, adding soy sauce or lime juice to taste. Sprinkle th remaining mint on top and serve at once.
AuthorNote : Fried rice gets a Thai twist at the restaurant Panawan in Mai Sariang in northern Thailand. ... If unavailable [lemongrass] use 1 teaspoon freshly grated lemongrass.
Per Serving (excluding unknown items) :
198 Calories;
4g Fat (17.6% calories from fat);
4g Protein;
37g Carbohydrate;
2g Dietary Fiber;
0mg Cholesterol;
291mg Sodium.
Exchanges :
1 1/2 Grain(Starch);
1 Vegetable;
0 Fruit;
1/2 Fat;
0 Other Carbohydrates.
Source : "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
Formatted by : Chupa Babi
* Exported from MasterCook *
