Broccoli Malaysian

Chef: Richard Fletcher

Ethnic: Malaysian
Main Ingredient: Broccoli
Categories: Main
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 4
Prep Time:10 Minutes
Cook Time:15

I discovered this recipe while living in Hawaii. Recently I served it to two Indian friends at work. They loved it. First time they ever had coconut milk. They are from Southern India where they have tons of coconuts but not Thai coconut milk. I learned something that day.
  • 8 oz rice noodles
  • 2 cups coconut milk
  • 1 medium onion chopped
  • 2 cloves garlic
  • 1 bunch broccoli
  • 1 whole  eggplant or Chinese eggplant
  • 1 heaping tablespoon yellow curry paste
  • 2 cups wheat gluten
  • 1 tablespoon scallion  garnish
  • 5 sprigs cilantro  garnish
  • 1/8 cup  cashews garnish

Recipe

Soak rice noodles in hot water.
Sauté onions and garlic with peanut oil until golden brown.
Add vegetables.
Sauté for a few minutes
Sauté vegetables until they are somewhat soft.
Add 1 cup water and 1 heaping tablespoon of yellow curry paste.
Add wheat gluten.
Cook for around 10 minutes or until vegetables are cooked.
Drain water from rice noodles.
Mix rice noodles with above mixture. Add coconut milk. Simmer for 2 minutes.
Garnish with fresh coriander, scallions and cashews


Nutritional information
Nutrition Facts
Serving Size 1 Broccoli Malaysian
Servings Per Batch 4
Amount Per Serving
Calories773 Calories from Fat 3
% Daily Value *
Total Fat 28g43%
Saturated Fat 22g110%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 0g0%
Sodium 318mg13%
Potassium 1295mg37%
Total Carbohydrate 123g41%
Dietary Fiber 12g 48%
Sugars 8g
Protein 14g 28%
Vitamin A 54%
Vitamin C 250%
Calcium 16%
Iron 7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.