Wayne Gisslen

Mixed Vegetables with Thai Green Curry

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Preparation info
  • Portions:

    10

    Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Peel and trim the carrots. Slice on a sharp diagonal into long, oval slices. Blanch in boiling salted water until crisp‐tender. Refresh in ice water.
  2. Trim the green beans and cut into 2‐in. (5‐cm) pieces. Blanch until crisp‐tender. Refresh in ice water.
  3. Trim the bok choy. Cut crosswise into ½‐in. (1‐cm) slices.
  4. Trim and discard the stems fro

Per serving: Calories, 170; Protein, 3 g; Fat, 16 g (77% cal.); Cholesterol, 0 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 340 mg.