Chinese 5-spice powder is a combination of sweet and pungent ground spices such as star anise, cloves, cinnamon, fennel, pepper, and ginger found in Oriental markets and many health food stores.
Nutrition Data, 240g Serving: 287 cal, 49g carb, 4g fat, 458mg sodium, 15g fiber, 16g protein, low Cholesterol, high in Vit A, C, K, Thiamin, Magnesium, Folate. Toxin in Black Beans: Black beans, red and white kidney (cannellini) beans contain the toxin phytohennagglutenin. To save time, prepare the vegetables and other ingredients while the rice cooks, or for an even faster dinner, cook the rice in advance, refrigerate until needed, and reheat.
I wanted a vegan alfredo sauce that was lighter than the usual cashew based one that I make, but still creamy and delicious.
Nutrition Data Per Serving (105g): 58 cal, fat cal 26, 3g fat, 227mg sodium, 6g carb, 2g fiber, 2g sugars, 4g protein, low cholesterol. If you can find fresh herbs that don't cost an arm and a leg, or you grow them, they would raise this sauce to gourmet status.
Thankfully, I have a nice shop close to my place, which sells a small kit made of essential thai herbs.
The only stir fry rule is to start with the slowest cooking veggies and end with the quickest, like leafy greens. It's easy enough to toast them yourself, making extra to keep on hand for future stir fries.
As long as it ends up the thickness you want, and tastes the way you like it, that's all that counts. You can get rid of the toxin, through long soaking (12 - 24 hours), with 2 or 3 changes of water, then boiling the beans for 10 - 15 minutes before adding to the crockpot. The aroma of Thai Basil is amazing and reminded me of the Indian basil (sabja) plant which I have seen growing at my grand mom’s place.
Basically, it is from the same herb family, but a different specie.By the way, we used to have the sabja seeds (basil seeds) in the cool rose and rooh afzha drinks in the indian hot summer.
The basil seeds reduce body heat and I think that since the temperature is rising in the area I stay, I should start using the basil seeds.The Thai basil has greenish leaves but the stems, new leaves and flowers have a purple color. It infuses such a wonderful aroma in your food, that once you like it, you will try to include it in many other recipes you make.
Most of them used fish sauce and shrimp paste and there were many made with chicken, beef etc, etc, etc.Finally, I came up with my own feeling and intuition to make this stir fry recipe.
Add the coarse paste and fry it for a few seconds on a high or medium heat, taking care it does not burn. You cannot see the soy sauce and brown sugar in the pic below as I added them first and then the tofu. Both my coconut oil and sesame oil bottles are from the same manufacturing company, and they look same.I thought, I was adding sesame oil, but in actuality, I was adding coconut oil. So my veg stir fry recipe was made in both coconut and sesame oil.In retrospect, I think adding coconut oil was not a mistake. If you want a slight gravy and more coconut taste and flavor, you could add some coconut milk or coconut cream to this recipe.if you are looking for more tofu recipes then do check tofu bhurji, thai veg tofu soup, scrambled silken tofu with vegetables and pan fried tofu with peanut sauce.
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