The little dude sometimes asks me to cook “Thai food” for his lunch. I’ve gotten pretty fast with it, so it’s a fun easy thing to do. He started this when we had Thai take-out and ordered a pad vegetable dish for him. This home cooked version includes broccoli, carrots, and squash served on whole grain basmati. It can be done with whatever veg is available and looking tasty.
- 1 TB low sodium soy sauce
- 1 TB rice wine vinegar
- 1 TB cold water
- ¼ tsp corn starch
- Stir ingredients together to combine. Stir into vegetables that have been lightly stir fried. Cook only briefly until slightly thickened. Add a little more water if too thick.
Tags: kid food, plant based, recipe, stir fry, vegan, vegetarian