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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat medium sauce pan with cooking spray and heat over medium heat. | 2. Add 1 T of the ginger and cook for 2 minutes, stirring frequently. | 3. Add rice and stir. | 4. Add 2 cups veggie broth and bring to boil. | 5. Cover and simmer low for 20 min for basmati or 40 for brown. Flufff with fork and let sit for 5 or more minutes. | 6. Coat wok or large skillet with cooking spray and heat over medium high heat. | 7. Add remaining ginger and scallions, stirring often for 2-3 minutes. | 8. Add remaining broth and red pepper flakes to taste and increase heat to bring to boil. | 9. Add cabbage and cook 2 minutes. | 10. Add in zucchini and mushrooms and stir to mix. | 11. Add Quorn tenders, fish sauce, lime juice and zest and cook till veggies are al dente an tenders are hot. | 12. Serve over rice in large bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
quorn tender	12	ounces		302.6	0.0	67.32	1.7
ginger	4	tablespoons	minced	19.2	4.2648	0.4368	0.18
scallion	1	bunch	chopped	-	-	-	-
vegetable broth	5	cups		811.8	131.61	29.766	19.188
red pepper flake				302.6	0.0	67.32	1.7
cabbage	1/3 - 1/2	cups	sliced	0.0	0.0	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime juice	2 -3	tablespoons		0.0	0.0	0.0	0.0
lime zest	1	teaspoon	minced	302.6	0.0	67.32	1.7
zucchini	1		sliced cut	2.31	0.3421	0.2981	0.044000000000000004
mushroom	6 -10		sliced	-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.