This dish is a bit spicy. You can make it milder by using a sweeter curry spice, and cutting back on the fresh ginger. You will lose some of the flavor, though.
Ruth's Thai Veggie Dish
1. Cut up about a quart of fresh vegetables of your choice (broccoli, cauliflower, carrots, snow peas, parsnip, onions, zucchini, etc.)
2. Mix together to make a sauce:
1 T olive oil
1/3 to 1/2 cup tamari sauce (or soy sauce)
a little water
1 tsp grated fresh ginger
3 T lime juice
1 tsp mixed Thai spice ( or make your own mix of curry powder, garam marsala or nutmeg, cayenne pepper)
1/2 tsp fish sauce
3. Pour sauce over vegetables and stir to coat.
4. Microwave 7 to 10 minutes, stirring twice.
5. Serve over rice.
I add curry flavor to the rice by cooking it with curry powder or a little of Patak’s Curry Paste.
