Vegetable stir-fry?!
Vegetable stir-fry?
Does anybody have a recipe for stir fried vegetables, preferably done in the Thai way? If anybody has one for sweet and sour stir fried vegetables, that'd be great. Thanks a lot
Answers:
Here you go, ma'am.
Thai Stir-fried Vegetables with Garlic, Ginger, and Lime
INGREDIENTS:
* VEGETABLES: (OR choose your own combination of fresh veggies for this dish)
* 1 medium-size carrot, sliced
* 1 cup baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
* 1 small red pepper, cut into bite-size pieces
* 1 small green pepper, cut into bite-size pieces
* 5 or more shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
* STIR-FRY SAUCE:
* 1/4 cup broth (vegetarian or chicken broth)
* 2 Tbsp. fish sauce, or vegetarian fish sauce
* 1 Tbsp. lime juice (or simply add 2 slices of lime)
* 5-7 cloves of garlic, minced (I actually prefer 7 or more, as I like my sauce really garlicy)
* 1/2 tsp. honey or sugar
* 1 tsp. arrowroot powder (or corn starch) dissolved in 2 Tbsp. cool water
* Optional (for use when stir-frying): white cooking wine
* Optional: to make this into a main course, add peanuts or cashews, tofu, wheat gluten, or slices of cooked chicken
PREPARATION:
1. Start by making the stir-fry sauce. Place broth, fish sauce, lime, and honey/sugar in a sauce pan over medium-high heat.
2. When sauce begins to bubble, turn down the heat to medium-low.
2. Now add the minced garlic and arrowroot/cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4. Place a little oil in a wok/frying pan over medium to high heat. When hot, add the carrots, galangal (or ginger), and shiitake mushrooms. (Stir-fry Tip:Always start with the "firmer" vegetables. Otherwise, the more tender veggies will grow soggy while waiting for the firmer ones to cook.) When the wok/pan becomes too dry, add a little white cooking wine (or water), 1 Tbsp. at a time (you want to keep the wok/pan just moist enough to keep the vegetables frying). Stir-fry 1-2 minutes.
5. Add the rest of the vegetables, and continue stir-frying another minute or so (until the broccoli turns bright green). Again, add wine or water as needed to keep the vegetables frying.
6. Now pour the stir-fry sauce you made earlier into the wok/pan. Stir-fry over heat briefly - just long enough to mix the sauce in. Remove from heat.
7. Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish sauce. If too salty, add another squeeze of lime juice.
8. To serve, pour onto a serving platter and have plenty of Thai jasmine rice (brown or white) at the ready. Serve with Thai red chilli sauce, if desired.
Sweet Sour Stir Fried Vegetables ( Pad Piew Wan)
[for 2 People]
Ingredients
100 gms Carrot
1 Tomato
3 Mangetout, Long Green Bean or Wing Bean
75 gms Courgette
50 gms Onion
3 Garlic Cloves
1/2 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce (use Soy Sauce if Vegetarian Dish)
1 Tablespoon Oyster Sauce
2 Tablespoons Sweet Chilli Sauce
2 Tablespoons Oil
1 Tablespoon Vinegar
Preparation
1. Put oil into frying and pre-heat.
2. Chop the garlic add to the pan, fry it till the garlic smell comes out.
3. Chop the carrot, onion, mangetout, courgette, into small bite-sized pieces and add to the pan.
4. Add light soya sauce, fish sauce, sugar, white pepper, sweet chilli, oyster sauce and vinegar to the vegetables.
5. Stir fry it for 1 minutes then serve.
Serve With
Hot Fragrant Rice
Both of them are Thai Recipes, ma'am.
Bon Appetit!!!
Source(s):
Darlene Schmidt,
Appon Thai
Good resource for all sorts of recipes...
www.foodtv.com
Here is how I make it. I stiry fry broccoli, bell peppers, onions, water chestnuts and snow peas in soy sauce & chopped garlic and add a little peanut butter that I melted in the microwave.
I make my own sweet n sour sauce (which is good with anything... fake meatballs, stir fry, as a dipping sauce, etc). You'll have to experiment, as I don't know actual measurements (I do it by taste).
You'll need the all the juice from one large can of pineapple chunks. Some ketchup... start with about a little less than 1/4c. then add more to taste... and some brown sugar (start with about 1/4c packed & add to taste). Heat all together in a saucepan (I usually throw in some of the pineapple, cut into small pieces too). Once the sugar is melted and it's all heated up, you can add a little cornstarch if you want it thicker, or it's great as it is if you throw it into some stir-fry veggies.