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Sauté thaïlandais aux légumes


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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

En vedette: ail, basilic thaïlandais, bette à carde (ou kale), carottes, courgette, haricots, oignon, pâtisson, et rabioles.

Voici un sauté très facile à faire tout en étant authentique et vraiment délicieux! Le secret? Le basilic thaïlandais mais vous pouvez également utilisez du basilic italien au besoin. Cette recette s'adapte facilement en fonction des légumes que vous avez sous la main. NOTE: le secret de la cuisine thai est de bien balancer le piquant-salé-sucré-sûr!


Ingredients You'll Need

2 c.à.soupe d'huile (j'utilise normalement de l'huile de tournesol, carthame ou noix de coco)
1/4 tasse d'oignon, émincé (approx. 1 petit oignon frais)
4-5 gousses d'ail garlic, émincées (ou approx. 5 fleur d'ail, émincées)
1-2 morceaux de gingembre (1 pouce chaque), coupés en julienne
1/2 à 1 petit piment fort, haché, OU 1/4 à 1/2 c.à.soupe de flocons de piments
1 carotte, hachée
6 rabioles, coupées en julienne
1 poivron, coupé en tranches ou en cubes
1 courgette ou pâtisson, coupés en demi ou quarts de lune
1 tasse d'haricots ou de pois mange-tout
4 feuilles de bette à carde (ou kale ou feuilles de betteraves), coupés en rubans de 1 cm
Quelques poignées de basilic thaïlandais (ou basilic italien)
1/4 tasse de cachou, coupés (facultatif)

SAUCE
1/2 tasse de lait de coco
2 c.à.soupe de sauce soya
3+1/2 c.à.soupe de jus de lime frais
2 c.à.soupe de vinaigre de riz
2 gousses d'ail, émincées
1/3 à 1/2 c.à.thé de flocons de piments
2 c.à.thé de sucre brun


Directions

Combine all 'Stir-Fry Sauce' ingredients, stirring well to dissolve sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk.


Heat a wok or large frying pan over medium-high heat. Drizzle oil in the pan and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and white turnips (rabioles). Stir-fry 1-2 minutes.


Add remaining vegetables (pepper, zucchini, beans and greens). Add the stir-fry sauce (Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with). Simmer until all the vegetables are cooked but still bright green with some crispness (approx 5-10 min depending on which veggies you're using).


Remove from heat and do one last taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired.


Top with fresh thai basil and a few chopped cashew nuts. Fresh-cut chili can also be sprinkled over for those who like it extra spicy.


Serve with rice (such as calrose/japanese or jasmine) or rice noodles.


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