At the risk of dominating this blog, I am posting another recipe!
We've been getting a ton of garden vegetables from Matt's grandparents {I can't wait until we finish our backyard & we can have a garden again} so it seems that everything I've been making lately has used some or all of the veggies in the ingredients. This recipe is a good one, and I hadn't made it in awhile.
Bangkok Stir-Fry
from BH&G New Dieter's Cookbook
2 TB. fish sauce (nam pla)
1 TB. lime juice
2 tsp. minced fresh lemongrass or 1 tsp. finely grated lemon peel
4 tsp. cooking oil
1 large red onion, halved lengthwise and sliced
3 cloves garlic, minced
1/4 of a fresh pineapple, cut into 1/4-inch wedges
1 cucumber, cut into thin bite-sized strips (about 1 cup)
1 or 2 fresh jalapeno peppers, seeded and finely chopped
12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
Rice
Snipped fresh cilantro or parsley (optional)
- For sauce, combine fish sauce, lime juice, and lemongrass or lemon peel in small bowl; set aside.
- Pour 2 tsp. oil into wok. Heat over med-high heat; stir fry onion and garlic in oil for 2 min. Add pineapple, cucumber, and jalapeno. Stir fry for 2 minutes more. Remove from wok.
- Add remaining 2 tsp. oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until chicken is tender and no longer pink. Return vegetables to wok. Add sauce. Cook and stir about 1 minute more until heated through.
- Serve immediately over rice. If desired, sprinkle with cilantro or parsley.
Matt assures me that they would never eat something like this in Thailand; nonetheless, it has Thai flavors so he'll eat it! I used white onion instead of red this time. Red is definitely better & gives the dish more color, but white is good, too, if you don't have red! Also, if you don't have jalapenos you can use red pepper flakes for some heat- I used both this time....we like it spicy!
Comments
Post a Comment