Orient Express | vegan-living

ORIENT EXPRESS

Thai inspired, Vegan - Gluten Free

April 26th, 2015

I don’t know if you tried my Pad Thai recipe, which is absolutely to die for, so I couldn’t help it, and I had to create another Thai recipe with the same delicious sauce. I had a bunch of ingredients left, plus a Napa Cabbage that I bought for a soup but I needed only few leaves. However, the sauce and the Japanese eggplant and basil are the common ingredients in both Thai recipes. This way you can have the Exotic Dream one day and the Orient Express the next. Both recipes are very easy to make and they both absolutely fantastic. You will never order take out again, I guarantee. The whole family will love it.

Orient Express Recipe

Author: Lena Novak - Lena's Vegan Living

Recipe Type: Ethnic

Prep time 30min Cooking time 20min Total 50min

Serves: 4

Ingredients

Japanese Eggplant 2 sliced into 2” long wedges medium thick

Orange pepper sliced into thin wedges

Ginger minced 1tsp

Garlic 4 cloves minced

Basil diced 1/3 cup

Scallions 2 sliced to garnish

Napa cabbage sliced into 3” long slices

Oil

For the sauce please follow the Exotic Dream recipe

Process

Begin with sautéing eggplant in non sticky frying pan with a little bit of oil on high heat

Carefully turn it over couple of times and when it turns golden add the peppers, 2 of clove minced garlic and ginger

Turn down the heat on medium and sauté for minute or two longer

When ready, pour about ¼ cup of sauce and sauté for less than a minute. Make sure it doesn’t burn. Do your best excluding the lemon grass and leaving them in the bowl. They're not edible, but very important for the flavour

When ready, take it off the heat

Add diced basil and mix everything lightly

Garnish with scallions

Napa Cabbage

On a separate frying pan, sauté 2 cloves minced garlic until golden

When ready, add the Napa cabbage and ¼ cup of water

Turn down the heat to medium and cover it with lid

Let it steam for 2min, then take it off the heat and toss it lightly to turn over the leaves.

Those on the bottom will be softer, so by tossing them over they all will get soft evenly

Serve with rice 1 cup of long grain basmati mixed with ½ cup of wild rice blend

(follow the cooking instruction on the bag)

I hope you will enjoy this recipe as much as I do and tell me all about it.

Bon Appetit

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