Crispy Vegetables with Thai-Style Sauce
One of the most enjoyable ways to eat your vegetables: crispy and dressed with an exotic, very "vibrant" sauce. This time I prepared basmati rice and a beef steak alongside, but the rice can be replaced with quinoa, and the beef with grilled halloumi or grilled chicken breast. And that's how today finds us #balanced!
The recipe is inspired by the vegetable bowl from Cimbru restaurant, my first choice when I order lunch.
Ingredients
6 broccoli florets
4 larger cauliflower florets
1 red bell pepper (not very large; or 1/2 red + 1/2 yellow pepper)
1 very small zucchini
4 teaspoons oil
salt
Thai-Style Sauce
1 small onion (about 50 g)
4 large garlic cloves
30 g ginger
1 small red bell pepper (about 50 g)
1 level teaspoon chili paste
2 canned tomatoes (+ 2 tablespoons tomato sauce from the can)
200 ml coconut milk
200 ml water
4 tablespoons oil
2 teaspoons sugar
2 tablespoons soy sauce
zest of 1 lime
zest of 1/4 lemon
salt
Servings: 2 vegetables; 4-5 sauce
Calories: 912 cal sauce; 200 cal vegetables
How to prepare crispy vegetables with thai-style sauce
- In a food processor or with an immersion blender, blend all the ingredients cut into smaller pieces (from the onion to the tomatoes). You'll get an orange paste.
- In a smaller pot, heat the oil and add the vegetable paste. Sauté at high heat initially, and as it starts to cook down and splatter, reduce the heat. Stir occasionally, more frequently towards the end, so it doesn't burn. It will take about 15 minutes, until you see the oil separating at the edges again and the paste has taken on a darker color.
- Add the sugar, soy sauce, coconut milk, and water and bring to a boil. Reduce heat to low so it simmers gently, put on the lid and let it cook for another 15 minutes. Add some salt as well.
- In the last 2 minutes of cooking, add the citrus zest and taste the sauce for salt.
- When the sauce is ready, blend it in a food processor or with an immersion blender until very smooth, then you can pass it through a fine sieve for an ultra-smooth finish. The sauce is soft and creamy, flows easily from the spoon, like liquid cream.
* The sauce can be prepared ahead and stored in the refrigerator for 1 week. - Cut the pepper into bite-sized squares. Cut the zucchini into halves or quarter rounds (depending on thickness) and sprinkle with salt. Leave to drain on paper towels for 15-30 minutes. Leave the broccoli and cauliflower as whole florets for now.
- Bring salted water to a boil and add the cauliflower. Let it blanch for 3 minutes, then add the broccoli and cook together for another 2 minutes. Drain and place on a cutting board. When they cool slightly, cut into slices (bite-sized).
- Heat a large pan (preferably cast iron or with a thick bottom that heats well; or you can use a wok) and drizzle with a little oil (about 1 teaspoon). Add the peppers and sauté over high heat, stirring frequently and sprinkling with a little salt, until you see them starting to brown in spots (takes about 4-5 minutes). Transfer the peppers to a bowl.
- Drizzle a little more oil into the pan and add the zucchini. Sauté quickly over high heat until browned in spots (takes about 2 minutes). Transfer the zucchini over the peppers.
- Drizzle a little more oil into the pan and add the broccoli and cauliflower slices and sauté quickly until lightly browned (about 2 minutes). Transfer to the bowl.
- Toss the sautéed vegetables in the bowl and taste for salt.
- Serve the crispy vegetables immediately with a portion of sauce (if you kept it in the refrigerator, reheat it). Serve with rice or quinoa and slices of beef steak or grilled halloumi or slices of grilled chicken breast.
