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Each vegetable in this dish is rather mild in flavor and tends to absorb different amounts of the poaching liquid, giving the diner a slightly different flavor sensation with every bite. If you can’t find kaffir limes, regular limes make an acceptable substitute.

1. In a saucepan bring the coconut milk to a gentle simmer over medium heat. Stir in the shallots, soy sauce, brown sugar, chilies, green peppercorn pouch, and lime leaves. Simmer for 1 to 2 minutes until aromatic.

2. Add the green beans, mushrooms, and cabbage, and return to a simmer. Cook for 5 to 10 minutes or until tender.

3. Add the peas and cook 1 more minute. Remove the pouch of peppercorns before serving over rice.

Thai-Style Bean Sprouts and Snap Peas

9781440525872_0008_001 Serves 2

$ Total Cost: $1.78

1 tablespoon vegetable oil

½ small onion, thinly sliced

½ (1-inch) piece ginger, peeled and minced

Pinch of white pepper

½ tablespoon soy sauce

¼ pound sugar snap peas, trimmed

½ pound bean sprouts, rinsed thoroughly and trimmed if necessary

Salt and sugar to taste

This recipe lets the peas shine without overpowering their sweet, delicate flavor with anything heavy or overly spicy. The bean sprouts add a nice contrast.

1. Heat the vegetable oil over medium-high heat in a large skillet.

2. Add the onion and the ginger and sauté for 1 minute.

3. Stir in the white pepper and the soy sauce.

4. Add the sugar snap peas and cook, stirring constantly, for 1 minute.

5. Add the bean sprouts and cook for 1 more minutes while stirring constantly.

6. Add up to ½ teaspoon of salt and a large pinch of sugar to adjust the balance of the sauce. Serve immediately.

Stir-Fried Black Mushrooms and Asparagus

9781440525872_0008_001 Serves 2

$ Total Cost: $3.16

½ ounce dried Chinese black mushrooms

½ tablespoon vegetable oil

½–1 cloves garlic, minced

1½–2 tablespoons oyster sauce
Tabasco (optional)

½ pound asparagus spears, trimmed

The unique sauce in this dish is a far cry from the traditional, super-rich Hollandaise sauce or butter and nutmeg traditionally served with asparagus in the West.

1. Place the dried mushrooms in a bowl and cover with hot water. Let soak for 15 minutes. Drain, discard the stems, and slice into strips; set aside.

2. Heat the oil on medium-high in a large skillet. Add the garlic and sauté until golden.

3. Stir in the mushrooms and continue cooking, stirring constantly, for 1 minute.

4. Stir in the oyster sauce and a few drops of Tabasco if desired.

5. Add the asparagus spears. Sauté for 2 to 4 minutes or until the asparagus is done to your liking.

Thai Vegetable Curry

9781440525872_0008_001 Serves 2

$ Total Cost: $4.84

1 tablespoon vegetable oil

ds02 cup green curry paste

1 cup canned, unsweetened coconut milk

1 tablespoon fish sauce

½ pound small boiling potatoes, quartered (or halved if large)

ds05 pound Japanese eggplant, cut into 1-inch slices

6 ounces baby carrots

1 cup broccoli florets

1½–2 ounces green beans, cut into 1-inch lengths

¼ cup fresh minced cilantro

Don’t be afraid to be an experimental cook, especially with vegetables. In this recipe you can add just about any veggies you want. Try substituting sweet potatoes for the boiling potatoes and Brussels sprouts for the broccoli.

1. In a heavy stew pot, heat the oil. Add the curry paste and cook for 2 to 3 minutes.

2. Add the coconut milk and fish sauce; simmer for 5 minutes.

3. Add the potatoes, eggplant, and carrots, and bring to a boil. Reduce heat and simmer for 10 minutes. Add the broccoli and green beans; continue to simmer until the vegetables are cooked through, about 10 minutes.

4. Just before serving stir in the cilantro.

Soy Sauce?
The Thai will know immediately that you are a foreigner if you ask for soy sauce. It’s usually available, but it is not a traditional condiment. Fish sauce is the way to go.

Southeastern Vegetable Stew

9781440525872_0008_001 Serves 2

$ Total Cost: $4.93

2 cups vegetable stock

¾ tablespoons fish sauce

½ tablespoon dark soy sauce

½ tablespoon brown sugar

½ cup turnip, cut into bite-sized pieces

¼ Chinese cabbage, cut into bite-sized pieces

¼ cup sliced leeks

¼ can straw mushrooms, drained

¼ teaspoon vegetable oil

1½ tablespoon soybean paste

¾ tablespoons chopped garlic

¼ tablespoon minced ginger

½ cup bean noodles, soaked, and cut into short lengths

ds02 cup chopped cilantro Freshly ground pepper to taste

1. Bring the stock to a boil and add the fish sauce, soy sauce, and brown sugar.

2. Reduce the heat, add the vegetables, and simmer until the vegetables are almost tender.

3. In a small sauté pan, heat the oil over medium heat. Add the soybean paste and stir-fry until fragrant. Add the garlic and ginger, and stir-fry until the garlic is golden.

4. Add the soybean paste mixture to the soup. Stir in the noodles and cilantro, and simmer 5 more minutes.

5. Season with the pepper and additional fish sauce to taste.

Asian Grilled Vegetables

9781440525872_0008_001 Serves 3

$ Total Cost: $3.55

1 bell pepper (red, yellow, or green, in any combination), seeded and cut into 2-inch squares

½ zucchini, cut into 1-inch slices

½ summer squash, cut into

1-inch slices

6 whole mushrooms, approximately

1-inch in diameter

6 whole pearl onions or 12

(2-inch) pieces of white onion

½ recipe Asian Marinade (see recipe to follow)

If you are planning on serving your vegetables from a bowl, don’t bother with the skewers. Simply place the vegetables in a pan, marinate them, and then place them in a grill basket to cook.

1. Alternate the vegetables on 6 skewers (soak the skewers in water until soft if using wooden skewers.)

2. Place the skewers in a pan large enough to allow them to lay flat. Pour the marinade over the skewers and let set for approximately 1 hour.

3. Place the skewers in a lightly oiled grill basket and place on a hot grill. Cook approximately 5 minutes on each side or until vegetables are done to your liking.

ASIAN MARINADE

9781440525872_0008_001 Yields approximately 1¼ cups

$ Total Cost: $3.85

¼ cup fish sauce

¼ cup soy sauce (preferably low-sodium)

½ cup freshly squeezed lime juice

2 tablespoons crunchy peanut butter

1 tablespoon light brown sugar

1 tablespoon curry powder

1 teaspoon minced garlic Crushed dried red pepper

Combine all the ingredients in a blender or food processor and blend until smooth.

Vegetarian Stir-Fry

9781440525872_0008_001 Serves 2

$ Total Cost: $4.88

½–1 tablespoon vegetable oil

¾ cup bite-sized tofu pieces

1 tablespoon minced garlic

1 tablespoon grated ginger

2 tablespoons seeded and sliced Thai chilies

2 tablespoons soy sauce

1 tablespoon dark sweet soy sauce

½ small onion, sliced

ds02 cup snow peas

ds02 cup thinly sliced celery

ds02 cup water chestnuts

ds02 cup bite-sized pieces bell pepper

ds02 cup sliced mushrooms

ds02 cup cauliflower florets

ds02 cup broccoli florets

ds02 cup asparagus tips

½ tablespoon cornstarch, dissolved in a little water

ds02 cup bean sprouts
Rice, cooked according to package directions

If your vegetable bin ends up looking like mine, with a bit of this and a bit of that, this is the recipe for you. You can follow the ingredient list precisely, or substitute to your hearts desire.

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden brown. Transfer the tofu to paper towels to drain.

2. Add additional oil to the skillet if necessary, and stir-fry the garlic, ginger, and chilies to release their fragrance, about 2 to 3 minutes. Stir in the soy sauces and increase the heat to high.

3. Add the reserved tofu and all the vegetables except the bean sprouts; stir-fry for 1 minute.

4. Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.

5. Add the bean sprouts, stirring briefly to warm them.

6. Serve over rice.