Thai Sauce Stir-Fry
12 oz Fresh or Frozen Vegetables*
¼ Onion, Chopped
1 Clove Garlic, Chopped
1 T. Olive Oil/Butter
12 oz (1 can) Low-Fat Evaporated Milk (or Skim Milk)
2 T. Butter/Olive Oil
¼ C. Self-Rising Flour
½ t. Curry
½ t. Turmeric
½ t. Cayenne Pepper (for a spicy dish)
½ t. Ginger
2 C. Uncooked Rice
Boil or steam the vegetables until they're thawed/tender. Drain and set aside.
While the veggies are cooking, start the sauce. Put 1 tablespoon oil or butter in the pan to coat the bottom. Cook onion and garlic until tender. Add 2 tablespoons of butter/oil to your pan; melt. Add about 1/2 cup flour, mix. Add evaporated milk and stir until bubbly and starts to thicken. Add more regular milk if you need more sauce, and then stir until it reaches your desired thickness. I don't like it too thick because the rice or couscous will absorb a lot of the sauce. Add your spices, I like lots of curry and turmeric; the cayenne pepper is optional if you like it spicy. And add some ginger. It should be a somewhat neon-looking yellow color because of the spices.
Add your veggies to the sauce. It's finished!
Cook rice according to directions on box. You can go ahead and start making your rice after you finish the vegetables. I like to use the same pot so I have less to wash. I usually serve the rice on the side and pour the sauce over top.
*I used broccoli, cauliflower, carrots, and green peppers this time but you can use whatever vegetables you like. I like peppers, peas, carrots, or whatever else you might find in the "Asian" mixes.
Careful: These spices are delicious but will stain your clothes and/or countertop if left on for a while.
Prep and Cooking Time: 40 minutes