• vegetable cooking spray
• 2 teaspoons vegetable oil
• 4 medium carrots -- peeled cut diagonally into 1/4" slices
• 1 large onion -- cut into 1" pieces
• 1 large red bell pepper -- cut into 1" triangle
• 3 cups broccoli florets
• 3 cups red cabbage -- sliced
• 1/2 cup low-salt chicken broth
• 3 tablespoons chopped fresh mint

• 1 20 oz. can pineapple chunks in jice
• 1 cup sliced carrots
• 4 cups chopped broccoli
• 1 onion, cut in wedges
• 1 cup water
• 1 bunch scallions, cut into 1 inch pieces
• 2 cloves garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 large green pepper, cut into 1 inch pieces

• 1 cup unsweetened pineapple juice
• 1/4 cup cider vinegar
• 2 1/2 tablespoons soy sauce
• 1/3 cup brown sugar
• 2 tablespoons cornstarch

• 1 large eggplant
• 4 tbl soy sauce
• 1 tbl cornstarch
• 3 tbl sugar
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 tsp crushed dried red pepper
• 6 slices ginger, about the size and thickness of a quarter
• 4 scallions, chopped, separate white and green parts

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.

5. Combine 2 tbl water with cornstarch.

• 4 cucumbers, peeled
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon rice wine vinegar
• 1 clove garlic, minced
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• Few drops chile sauce

• 3 c Vegetable stock
• 1 ts Pepper sauce
• 1 Inch Lemon grass -- finely chopped into rings
• 3 Kaffir lime leaves -- roughly torn into three
• 1 ts Sugar
• 2 tb Lemon juice
• 2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms
• 2 sm Fresh red or green chilis - (more if desired) -- crushed to split open

• 2tbsp vegetable oil
• 1 garlic clove, crushed
• 500 g/1lb tofu (bean curd),cubed
• 1 onion, sliced
• 1 carrot, cut into julienne strips
• 1 stick celery, sliced
• 2 small red (bell) peppers, cored, seeded and sliced
• 250 g/8oz mangetout (snowpeas),trimmed and halved
• 125 g/4oz broccoli, trimmed and divided into florets
• 125g/4oz thin green beans, halved
• 2tbsp sweet soy sauce
• 1tbsp tamarind concentrate
• 1tbsp soy sauce
• 1tbsp tomato puree
• 1tbsp light soy sauce
• 1tbsp chilli sauce
• 2tbsp sugar
• 1tbsp white vinegar
• pinch of ground star anise
• 1tsp cornflour
• 300ml cups water

Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.

Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.

Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chilli sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.

Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.

5 tbsp lime juice
3 tbsp fish sauce
3 tbsp sugar
4 tbsp finely ground dried shrimps

Combine the dressing ingredients in a small bowl and set aside.

Directions:

Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.
Makes about 4-1/2 cups of salad, about 4 servings.

Prawn Salad
(Pla Gung)

This recipe can also be made with squid or scallops, or any combination of prawns, squid and scallops. If using squid, use only the body tube. Slit the body and press flat, score diagonally, and cut into 2 inch squares.

Ingredients

1 lb Prawn tails
3 cups Water 2 tbsp Lemon grass chop coarse
1 tbsp Lime leaves chop coarse
1 tbsp Coriander leaves chop coarse

2 tbsp Lime juice
2 tsp Palm sugar
1 tsp Garlic chop fine
1 tsp Ginger chop fine
1/2 tsp Black pepper ground

1/2 cup Green onions sliced
1/2 cup Mint leaves

Directions

Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes.

Drop in prawns and cook 1 minute. Remove and rinse under cold water.

Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar.

Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.

Yield - 3 cups

Yam Yai

Line a serving bowl with the lettuce leaves, then toss the other ingredientsand place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.

? cup of lime juice
? cup of peanuts
2 tablespoons light soy sauce
2 tablespoons [rice] vinegar or nam makham piag (tamarind juice)
2 tablespoons nam tan paep (palm sugar)
1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
1 tablespoon khao koor (toasted rice)

In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a foodprocessor is inclined to).

Toast 2 tablespoons of uncooked long grain rice (either white or brown, totaste), and then when cool, grind to a coarse powder (khao koor).

Combine the ingredients to form the dressing, and place in a small bowl.

Thai salads are not served 'dressed', this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga,nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity).

Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly. Serve the salad immediately, warm.