Thai Recipes: Healthy Eating: Thai Food For Under a Dollar a Person
Nonfiction, Food & Drink, International, Asian, Thai, Health & Well Being, Health, Nutrition & Diet, Diets
| Author: | Chef Albert | ISBN: | 9781310540899 |
| Publisher: | Albert Jack | Publication: | November 9, 2015 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Chef Albert |
| ISBN: | 9781310540899 |
| Publisher: | Albert Jack |
| Publication: | November 9, 2015 |
| Imprint: | Smashwords Edition |
| Language: | English |
Quick & healthy Thai dinner ideas for under $1 per serving.
Example;
Beef and Peanut Stir Fry
Cost $4 - Feeds Six
Ingredients
1-1/2 pounds beef top sirloin steak, thinly sliced
2 tablespoons cornstarch
3/4 cup water
2 tablespoons chunky peanut butter
4 tablespoons soy sauce
1 each medium green, sweet red and yellow pepper, grated
1 can (8 ounces) bamboo shoots, drained
1/2 cup grated carrot
1/4 teaspoon pepper
2 tablespoons olive oil
1-1/2 teaspoons thinly sliced garlic
1/2 teaspoon crushed red pepper flakes
Cooked rice
Prepare
In a bowl, combine cornstarch and water until smooth. Stir in peanut butter and three tablespoons soy sauce and set aside.
In a large pan or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink. Remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes and stir-fry for three minutes or until soft. Add garlic; cook for one more minute.
Stir cornstarch mixture and add to the pan. Add chili to taste and bring to a boil. Cook and stir for one minute or until thickened. Return beef to the pan for two minutes. Serve with rice or egg noodles.
Quick & healthy Thai dinner ideas for under $1 per serving.
Example;
Beef and Peanut Stir Fry
Cost $4 - Feeds Six
Ingredients
1-1/2 pounds beef top sirloin steak, thinly sliced
2 tablespoons cornstarch
3/4 cup water
2 tablespoons chunky peanut butter
4 tablespoons soy sauce
1 each medium green, sweet red and yellow pepper, grated
1 can (8 ounces) bamboo shoots, drained
1/2 cup grated carrot
1/4 teaspoon pepper
2 tablespoons olive oil
1-1/2 teaspoons thinly sliced garlic
1/2 teaspoon crushed red pepper flakes
Cooked rice
Prepare
In a bowl, combine cornstarch and water until smooth. Stir in peanut butter and three tablespoons soy sauce and set aside.
In a large pan or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink. Remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes and stir-fry for three minutes or until soft. Add garlic; cook for one more minute.
Stir cornstarch mixture and add to the pan. Add chili to taste and bring to a boil. Cook and stir for one minute or until thickened. Return beef to the pan for two minutes. Serve with rice or egg noodles.
