This vegetable recipe is simple and straightforward. Reduce the oil if you prefer, but the oil adds a more substantial flavor. Water helps to cook the vegetables. A little sugar is also a nice addition, off-setting the saltiness of the sauces.
Thai-Style Stir-Fry Vegetables
Approx. 2 cups of cut up green vegetables; i.e. green cabbage, Chinese cabbage, or broccoli, etc.; cut 1 1/2 by 1 1/2 inch pieces
2-3 cloves of garlic, smashed with the side of a cleaver/knife
3 tblsp canola or other vegetable oil
1 tblsp of fish sauce (Golden Boy brand is preferred)
2 tblsp of Thai soy sauce (Healthy Boy brand is preferred)
2 tblsp of Thai oyster sauce
1/3 tsp sugar
1/4 cup water
Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable.
Add fish sauce, soy sauce, and oyster sauce. Add water and sugar.
Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.
Serves 2-4.
www.templeofthai.com
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Thai Ground-Pork Salad with Mint and Cilantro
1 bunch fresh cilantro
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne
Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat. This recipe can be prepared in 45 minutes or less. Servings: Serves 4 as part of a Thai menu.
Nutritional Information: Each serving about 215 calories and 12 grams fat.
Epicurious
Jody's Notes: I served it with iceberg or green leaf lettuce in place of the cabbage because it's easier to wrap that way.
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Thai Summer Rolls
1 package of large dried rice wrappers / spring roll wrappers (also known as "rice paper") - available at all Asian/Chinese food stores
1 generous cup chicken, ground or cut into strips, OR 1 generous cup firm or extra firm tofu, cut into strips
1/4 cup liquid honey
2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores) OR vegetarian fish sauce (available at Vietnamese stores)
1 Tbsp. fresh lime juice
1 fresh chili, minced, OR 1-2 Tbsp. chili sauce (omit if you prefer it mild)
1/4 cup white wine or white cooking wine
3-4 oz. thin dried rice noodles - vermicelli type
1/2 cup fresh basil
1 cup fresh coriander
4 spring onions, sliced thinly lengthwise (into matchstick-like pieces)
2 cups lettuce (any type), chopped
1. Marinate Some Chicken or Tofu.
Make a marinade by combining the liquid honey, fish sauce, fresh lime juice, and chili or chili sauce (if using). Mix this with the chicken or tofu and set aside.
2. Soak the Rice Noodles.
Place a pot of water on the stove. Bring to a near-boil and add the vermicelli rice noodles. Turn off the stove. Allow the noodles to soak in the hot water while you go on to the next step.
3. Stir-Fry the Chicken or Tofu.
Heat a wok or frying pan over medium-high heat. Add 1-2 Tbsp. oil to the wok/pan and swirl around. Add the chicken or tofu (together with the marinade), plus 2-3 Tbsp. white wine (or cooking wine). Stir-fry until chicken is cooked and tofu is heated through and fragrant (2-3 minutes). If needed, add more wine instead of oil (whenever the wok or pan becomes dry), 1-2 Tbsp. at a time. This keeps the dish healthy and low-fat. When done, taste-test the chicken or tofu. If too salty, add a squeeze or two of lime juice. If not salty enough, add a little more fish sauce. Set aside the chicken or tofu.
4. Drain the Noodles and Prepare Other Ingredients.When the noodles are soft enough to eat (this takes about 10 minutes), drain them and rinse with cold water (to keep them from sticking. Place in a bowl. Prepare the other ingredients for the summer rolls: fresh basil and coriander, spring onion (scallions), and lettuce. Also place the chicken or tofu that you made in a bowl.
5. Prepare Hot Water for the Wrappers.
You will need a package of dried rice wrappers, also known as spring roll wrappers, or "rice paper" - available at all Asian/Chinese food stores. Pour some hot water into a large bowl (larger than the wrappers), but not so hot you can't dip your fingers in it.
6. Soften a Rice Wrapper.
Gently slide the first wrapper into the water. The wrapper will be hard at first, then it will gradually soften in the hot water (it will only take about 30 seconds to soften completely). When soft, lift the wrapper out of the water and spread out on a clean surface (for rolling), such as a cutting board.
7. Add Ingredients.
On the rice wrapper, lay out a little of all the ingredients, starting with the noodles, then adding chicken or tofu, spring onions, fresh herbs, and finally the lettuce. Tip: Lay the ingredients in the shape of a roll, but leave some space on either side (for wrapping).
8. Lift up the Sides of the Wrapper.
Lift either side of the wrapper over ingredients, then bring up the bottom end. Tuck over the ingredients and begin to roll. These rice wrappers are tougher than they look - you can wrap the ingredients quite tightly without the tearing the wrapper.
9. Finish Wrapping the Summer Roll.
Continuing rolling to the end of the wrapper. The wrapper should still be moist and will therefore seal naturally. However, if you have trouble sealing it, just dab the end with a little water, then press. Continue rolling in the same way until all the chicken/tofu or other ingredients are used up.
10. Serve the Summer Rolls (with a Dipping Sauce on the Side)
If serving this dish at a party, try cutting the rolls into thirds or quarters, then setting them on a platter (see photo). This makes for a beautiful finger food or appetizer. Serve as is, or with a dipping sauce. For dipping sauces, see suggestions below:
Dipping Sauces:
- For the simplest dipping sauce, serve with Thai Sweet Chili Sauce (available in the Asian section of most grocery stores, or at Asian food stores)
- These rolls are also very good served with Hoisin Sauce (available at most grocery stores in the Asian section).
- An easy Thai sauce is simply to combine equal parts soy sauce and fish sauce with fresh-cut red chilies. Add a squeeze of lime juice too.
- If you prefer a sweeter, non-spicy sauce (especially if kids are involved), try this easy dip: Mix 3 Tbsp. plum sauce with 1 Tbsp. soy sauce.
- Easy Thai Peanut Sauce/Dip Recipe. Made with real peanuts (not peanut butter), this sauce is super-delicious and authentically Thai. (Recipe below)
Make-Ahead Tip:
Summer rolls can be made several hours ahead of time, then simply cover and refrigerate. Just before your guests arrive, cut and place them on a platter together with your chosen dipping sauce (which can also be prepared ahead of time).
http://thaifood.about.com
(Serves 2 for dinner or 4 as an Appetizer)
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Thai Peanut Sauce/Dip
1 cup dry roasted peanuts
1/3 cup water
1 clove garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 tsp. tamarind paste
1 tsp. red chilli sauce (more or less to taste)
squeeze of fresh lime juice (about 1 tsp.)
Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough. If too salty, add another squeeze of fresh lime juice. Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad.
http://thaifood.about.com
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