Laotian Style Vegetables

For some unknown reason I wanted Laotian food tonight. I like to mix up the origin of our food, as you may have noticed. Laotian food is reasonably new to me. I was introduced to it at our favorite local restaurant where a couple of the guys in the kitchen are from Laos. The cuisine is quite nice and seems to use a lot of hot Thai chilies, lime and fresh mint. If you like that combination you will like Laotian cuisine.

This dish has a lot of flavor from the chili garlic sauce, lime and mint. It is hot and refreshing at the same time. I didn’t serve this over rice, but it would be great that way or in a lettuce wrap.

Laotian Style Vegetables
Serves 2

Ingredients:

1/4 red onion, thinly sliced
2 cups of zucchini, halved or quartered and thinly sliced
2 Japanese eggplants, thinly sliced
1 cup of fire roasted diced tomatoes
½ - 1 tablespoon of chili garlic sauce (depending on how much you like heat)
1 scoop of stevia (or agave)
1 lime, juiced
¼ cup of fresh mint, chopped

Directions:

Heat a cast iron pan over medium heat. When the pan is hot add the red onion, zucchini and eggplant, fire roasted tomatoes, chili garlic sauce, stevia and lime. Cook until the vegetables are as tender as you like them.

Stir the fresh mint into the vegetables just before serving. You want the mint to stay fresh and vibrant. This would be good over brown rice or any other whole grain.

Nutritional Information:

Amount Per Serving
Calories - 93.83
Calories From Fat (7%) - 6.64

Total Fat - 0.82g
Saturated Fat - 0.14g
Cholesterol - 0mg
Sodium - 254.17mg
Potassium - 902.81mg
Total Carbohydrates - 22.9g
Fiber - 7.78g
Sugar - 4.64g
Protein - 4.73g

Comments:

This dish packs a punch of flavor. It you like spicy Asian food you should give this a try. I served it tonight with a whole-wheat tortilla with a little nutritional yeast sauce and fire roasted tomato bits. However, this would be great over brown rice.