© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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This is a basic vegetarian stir-fry.
The chilis are optional.
You may use green bell peppers instead of the Thai sweet chiles.
2 tablespoons kratiam (garlic), sliced thinly
2 tablespoons khing (ginger), julienned thinly
2 tablespoons phrik ki nu daeng (red birdseye chilis), julienned
2 tablespoons phrik ki nu (green birsdweye chilis), julienned
¼ cup of hom daeng (shallots/purple onions) sliced thinly
¼ cup of bean sprouts
¼ cup of snow peas
¼ cup mooli (chinese white raddish), sliced thinly
¼ cup water chestnuts, sliced
¼ cup prik yuet (Thai sweet chilis), sliced
¼ cup sliced mushrooms
¼ cup of cauliflower florets
¼ cup of broccoli florets
¼ cup of asparagus tips
2 cups of fried tofu
2 tablespoons light soy sauce
2 tablespoons of dark sweet soy sauce
2 tablespoons of mushroom soy sauce
1 tablespoon of corn starch, dissolved in a little water
freshly ground black pepper to taste
Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chiles (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts, and stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute. Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with steamed white rice.
Special thanks to - Muoi Khuntilanont.