ZeNLP

ZeNLP Vegan recipe (Thai Vegetables)

by Murli Menon CEO www.tips4ceos.com

Thai vegetables

Quantity Ingredient Details
10 gm. tamarind pulp as accompaniment
20 ml. Cold pressed sesame oil or palm oil
10 gm. garlic pods
pinch Sea Salt or rock salt
100 gm. Carrots slivered
10 gm. Lemon grass leaves Freshly plucked and sliced finely
50 gm. Tomatoes diced into quarters
100 gm. Radish slivered
100 gm. French Beans slivered

Recipe:
Heat oil in a pan. Boil the slivered carrots,beans and radish in an open pan and let it cool. Add the chopped garlic and saute on a low flame till it crackles. Add the boiled carrots, radish and beans and saute till thy are evenly cooked on both sides. Add a bit of sea salt and garnish with lemongrass leaves and sliced tomatoes. Serve with tamarind pulp and jasmine rice. I had this dish at a small wayside restaurant in Mae Hong Song in north-eastern Thailand, on the border with Burma.

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Quantity	Ingredient	Details
10 gm.	tamarind pulp	as accompaniment
20 ml.	Cold pressed sesame oil	or palm oil
10 gm.	garlic	pods
pinch	Sea Salt	or rock salt
100 gm.	Carrots	slivered
10 gm.	Lemon grass leaves	Freshly plucked and sliced finely
50 gm.	Tomatoes	diced into quarters
100 gm.	Radish	slivered
100 gm.	French Beans	slivered